Swordfish Teriyaki

SWORDFISH TERIYAKI
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2 Tbs low-sodium soy sauce
1 Tbs dry sherry
1 Tbs grated fresh ginger
1 medium clove garlic, peeled and minced
2 tsp brown sugar
¼ tsp hot chili oil
Two 8-ounce pieces swordfish steaks
lemon wedges

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

2. Remove fish from marinade and place on a rack in a baking pan or on a broiling pan. Bake in a preheated 450°F. oven 12 minutes per inch of thickness, or until done. Serve with lemon wedges.

Servings: 2

Nutrition Facts
Amount Per Serving

Calories 321
Calories From Fat (28%) 91
Total Fat 9.70g
Saturated Fat 2.57g
Cholesterol 88.45mg
Sodium 806.95mg
Potassium 726.47mg
Carbohydrates 7.61g
Dietary Fiber 0.24g
Sugar 4.78g
Net Carbohydrates 7.38g
Protein 46.01g

WW Points: 7

Recipe Source: Adapted from Reader’s Digest Live Longer Cookbook

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