Source: dLife

Grilled swordfish with soy sauce and mushrooms.

Servings

3 tbsp Japanese rice wine (or sherry)
2 tbsp low sodium soy sauce
3 tsp sesame oil , divided (dark)
2 tsp fresh ginger root , minced
2 tsp sugar
0.25 tsp black pepper
1.5 lb swordfish fillets (halibut or salmon fillets)
1 tbsp vegetable oil
1 lb fresh mushroom slices
2 fresh green onions , sliced
0.25 cup fresh cilantro
1 pinch salt

1 In 2-quart dish, combine wine, soy sauce, 2 teaspoons sesame oil, ginger, sugar, and pepper.
2 Add swordfish; turn to coat. Cover and refrigerate at least 2 hours.
3 In medium skillet, heat vegetable oil over high. Add mushrooms, cook and stir until well browned.
4 Remove from heat, stir in onions, cilantro, salt, and remaining 1 teaspoon sesame oil, keep warm.
5 Remove swordfish from marinade, discard marinade. Lightly oil grill to prevent sticking.
6 Grill swordfish over medium-hot coals about 4 minutes per side until swordfish flakes easily when tested with fork.
7 Spoon mushroom mixture over swordfish. Serve.

When grilling, consider using a grill basket for fish because it can break apart easily. Spray the basket with nonstick cooking spray or lightly brush with vegetable oil before adding the fish. **NOTE: The nutrtional analysis for this recipe is inaccurate because it includes the marinade, which is discarded.**