Halibut Point Restaurant & Bar

A s k T h e C h e f !

Chef Dobie Reed of Halibut Point Restaurant reveals all of Hp's secerets. Stop in for the lastest recipe and cooking tips from the king of the grill.

This months special is a home town favorite. Dobie's Seared Swordfish steak recipe, because of popular demand, has graced the special board on many occasions.

SEARED SWORDFISH STEAKS
3/30/00

3/4 cup of chef Dobie's Teriyaki Marinade
2 tablespoons sliced green onions and tops
1 tablespoon balsamic vinegar
2 teaspoons grated fresh gingerroot
4 swordfish steaks (or other white fish steaks such as halibut or sea bass),
3/4 to 1-inch thick

Combine teriyaki marinade and sauce, green onion, vinegar and ginger; remove 1/4 cup and reserve. Pour remaining teriyaki mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Let stand 30 minutes, turning bag over occasionally. Remove fish from marinade; discard marinade. Cook fish on grill 4 to 5-inches from hot coals 4 to 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4 cup teriyaki sauce mixture.

Yield: 4 servings

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