Grilled Swordfish With Sweet-and-Sour Sauce
- Total Time
- About 20 minutes
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Ingredients
- 12ounces swordfish
- Enough vegetable oil for light brushing of fish
- 2tablespoons red-wine vinegar
- 1tablespoon grated fresh ginger
- 1tablespoon sugar
- ½cup plus 3 tablespoons water
- 1½teaspoons reduced-sodium soy sauce
- 1cup chopped fresh pineapple
- 2teaspoons cornstarch
- 2 or 3tablespoons fresh cilantro leaves
Nutritional analysis per serving (2 servings)
372 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 34 grams protein; 266 milligrams sodium
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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