2- tablespoons reduced-sodium teriyaki sauce
1-tablespoon rice vinegar
1- tablespoon canola oil
1-tablespoon chopped fresh ginger
2-cloves garlic, chopped
4 swordfish steaks, 3/4 inch thick, about 6 ounces
6 scallions, ends trimmed
1 lemon, sliced, for garnish
Step 1- In large resealable plastic bag, combine teiyaki sauce, honey, vinegar, ginger, canola oil and garlic. Add swerdfish, close bag and shake to coat fish completely. Place on a plate and refigerate for 1 hour.
Step 2- Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill swordfish for 5 minutes. Baste with some of the remaining marinade, turn and grill for an additional4 to 5 minutes or until cooked through. Brush scallions with marinade and place on the grill for the last 4 minutes of cooking time. Remove fish and scallions to a platter and cover with foil to keep warm.
Step 3- To serve, boil remaining marinade in a small saucepan. Drizzle over the fish. Garnish with lemon slices.