Quick-And-Easy Recipe -- Swordfish Teriyaki

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is adapted from "Reader's Digest Live Longer Cookbook".

SWORDFISH TERIYAKI 2 servings; 1 hour marinating time

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

1 tablespoon grated fresh ginger

1 medium clove garlic, peeled and minced

2 teaspoons brown sugar

1/4 teaspoon hot chili oil

2 swordfish steaks

Lemon wedges

1. Stir together the soy sauce, sherry, ginger, garlic, brown sugar and chili oil. Place the swordfish in a glass pan and pour the marinade over. Marinate in refrigeration at least 1 hour.

2. Remove the fish from the marinade and place on a rack in a baking pan or on a broiling pan. Bake in a preheated 450-degree oven 12 minutes per inch of thickness. Test the fish for doneness. Serve with the lemon wedges.

Data per serving Calories 315 Protein 51g Fat 10g Carbohydrates 0g Sodium 290mg Saturated fat 3g Monounsaturated fat 4g Polyunsaturated fat 2g Cholesterol 100mg