Firecracker Swordfish

When you think of kids and food like how one day they love broccoli but the next day they swear up and down that it is poison, well that is exactly how I am with fish. For some reason I have been on the fence about fish since I was a kid. I would eat it when out shopping with my dad but when my parents would make fish at home the smell would make me so nauseous that I wouldn't be able to eat. For some reason though, I continue to give fish another shot and sometimes I love it and other times the Mr. ends up with extra fish on his plate. I made this fish not expecting it to change anything. I had a feeling that I wouldn't eat more than a few bites before pawning it off on my husband. We were both pleasantly surprised when I pretty much finished my plate. The marinade really gave the fish a lot of flavor and it complimented the fish very well. When I grilled the fish I did brush the grill with oil because fish always stick to the grill.

• 8 (4 oz) swordfish fillets
• 1/2 c. canola oil
• 4 Tbsp. soy sauce
• 4 Tbsp. balsamic vinegar
• 3 tsp. brown sugar
• 2 cloves garlic, minced
• 1 1/2 tsp. ground ginger
• 2 tsp. crushed red pepper flakes
  
• 1 tsp. sesame oil
• 1/2 tsp. salt

1. Place swordfish in a medium nonporous glass dish. In a separate medium bowl , combine all the ingredients and mix until the sugar is dissolved. Pour the marinade over the fish, cover and refrigerate for 4-6 hours.
   
2. Preheat the grill and place the swordfish over medium heat on the grill. Cook for 3-4 minutes on each side. Once the swordfish begins to flake easily with a fork the fish is done.

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Tasty Tuesday
Tuesday's at the Table
Tempt My Tummy Tuesday