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Ingredientes
- 1/4 c. Crisco Pure Canola Oil
- 1/2 c. minced onion
- 2 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 1 c. teriyaki sauce
- 1/2 c. honey
- 4 x (6 oz) center cut swordfish steaks wasabi
Direcciones
- In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add in the onion, garlic, and ginger. Saute/fry about 3 min, till translucent/soft. Add in the teriyaki sauce and honey and bring to a boil, stirring constantly. Simmer about 2 min. Allow to cold to room temperature.
- Place the swordfish steaks in a baking pan and pour the barbecue sauce over them. Place in the refrigerator and marinate 2 to 3 hrs, turning 1 or possibly 2 times.
- Grill the swordfish steaks over high heat till almost half done. Brush with the marinade. Turn over and finish cooking. Serve with wasabi on the side. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 655 | |
| Calories from Fat 306 | 47% |
| Total Fat 34.16g | 43% |
| Saturated Fat 10.53g | 42% |
| Trans Fat 4.28g | |
| Cholesterol 89mg | 30% |
| Sodium 5050mg | 210% |
| Potassium 787mg | 22% |
| Total Carbs 49.35g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 45.77g | 31% |
| Protein 38.14g | 61% |
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