by Sunchowder
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Sunchowder's Notes:
Expand1 1/2 cup Fresh Cubed Pineapple Ask a question about this ingredient
1/2 cup Teriyaki Sauce Ask a question about this ingredient
1/4 cup Mirin Ask a question about this ingredient
2 teaspoons Maple Syrup Ask a question about this ingredient
2 teaspoons Fresh Grated Ginger Ask a question about this ingredient
1 teaspoon Fresh Lemon Juice Ask a question about this ingredient
4 pieces 7 oz Pieces of Swordfish Ask a question about this ingredient
1 dash Freshly Ground Pepper Ask a question about this ingredient
3 tablespoons Canola Oil for Saute Ask a question about this ingredient
Put together all ingredients for the marinade, stir together and place in a non-reactive bowl. Add the four pieces of swordfish to the marinade and place in fridge for at least four hours.
Ask a question about this stepIn a 12 inch skillet, pour in your 3 tablespoons of Canola Oil, heat the pan gently. Remove the steaks from the bowl and place in the hot pan, grind the fresh pepper over the steaks. Saute for about 4 minutes on first side, turn over and add your marinade to the pan. Saute for an additional 3 to 4 minutes, being careful not to overcook your fish. The marinade should thicken a bit and get more intense in color. This is delicious served over a bed of rice.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
