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

  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.
  2. Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
  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.

About 20 minutes

Dining and Cooking