Grilled Teriyaki Swordfish

2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon chopped fresh ginger
1 tablespoon canola oil
2 cloves garlic, chopped
4 swordfish steaks, 3/4 inch thick, about 6 ounces each
6 scallions, ends trimmed
1 lemon, sliced, for garnish

1. In large resealable plastic bag, combine teriyaki sauce, honey, vinegar, ginger, canola oil and garlic. Add swordfish, close bag and shake to coat fish completely. Place on a plate and refrigerate for 1 hour.

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 additional 4 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.

3. To serve, boil remaining marinade in a small saucepan. Drizzle over the fish. Garnish with lemon slices.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FAMILY_RECIPES.