Grilled Swordfish With Sweet-and-Sour Sauce

1. 1

   Brush swordfish lightly with vegetable oil and broil or grill until done.

2. 2

   Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.

3. 3

   Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well.

4. 4

   Bring to boil; reduce heat and simmer 2 minutes.

5. 5

   Combine cornstarch with 1 tablespoon water to make smooth paste.

6. 6

   Stir in remaining 2 tablespoons of water and stir well.

7. 7

   Stir into sauce and cook briefly, stirring, just until mixture thickens.

8. 8

   Spoon sauce over fish; sprinkle with cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.