Grilled Swordfish With Sweet-and-Sour Sauce
Published December 16, 1989
- Total Time
- About 20 minutes
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Ingredients
12 ounces swordfish
Enough vegetable oil for light brushing of fish
2 tablespoons red-wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon sugar
½ cup plus 3 tablespoons water
1 ½ teaspoons reduced-sodium soy sauce
1 cup chopped fresh pineapple
2 teaspoons cornstarch
2 or 3 tablespoons fresh cilantro leaves
Nutritional analysis per serving (2 servings)
20 grams carbs; 112 milligrams cholesterol; 372 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 1 gram fiber; 287 milligrams sodium; 34 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
- Step 2
Combine vinegar, ginger, sugar, ½ cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
- Step 3
Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.
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