Author Notes
This is a delighful and fairly simple recipe that I have used in my home kitchen for more than 15 years. It is refreshing and lovely to have during the summer months here in Florida. I hope you will enjoy it as much as we do! —Sunchowder
Ingredients
- Pineapple Marinade
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1 1/2 cups
Fresh Cubed Pineapple
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1/2 cup
Teriyaki Sauce
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1/4 cup
Mirin
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2 teaspoons
Maple Syrup
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2 teaspoons
Fresh Grated Ginger
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1 teaspoon
Fresh Lemon Juice
- Swordfish
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4 pieces
7 oz Pieces of Swordfish
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1 dash
Freshly Ground Pepper
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3 tablespoons
Canola Oil for Saute
Directions
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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.
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In 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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