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 Information
Nutritional analysis per serving (2 servings)
329 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 34 grams protein; 112 milligrams cholesterol; 288 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
- 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.
About 20 minutes
Dining and Cooking