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1/4 cup pineapple juice
2 tbs. rice wine vinegar
1 tsp. salt-reduced soy sauce
1 tsp. grated fresh ginger
2 tsp. vegetable oil
1 tsp. minced garlic
1 -1 1/3 lbs. tuna steaks
green onions, diagonally sliced (optional)
Combine pineapple juice, vinegar, soy sauce, ginger, oil and garlic in a small
bowl, mix well. Arrange tuna in glass or ceramic baking dish. Pour marinade
over fish. Marinate in refrigerator, covered at least 30 minutes. Drain fish,
reserving marinade. Place fish on oiled grid 4 to 5 inches from hot coals.
Barbecue 6 minutes per inch of fish measured at its thickest point, basting
frequently. Turn Swordfish halfway through cooking time. Swordfish should be pink in
the center when removed from heat. Garnish with green onions, if desired.
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