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Ingredients

• 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

Description

Tuna, Salmon, Snapper, And Swordfish Are Best For The Grill--their Firm Flesh Holds Together Over The Grate. Add An Asian Flair When You Add A Teriyaki, Honey, Ginger, And Garlic Marinade.

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