· 4, 4-6-oz. pieces Swordfish or Halibut
· ½ cup Heinz Balsamic Ketchup
· 1 tbsp Chili Oil
· ¼ Soy Sauce
· 2 tbsp Rice Wine Vinegar
· 2 tbsp chopped Fresh Garlic
· 1 tsp Red Pepper Flakes
· ¼ tsp Five Spice Powder
· 1 tsp Black Pepper
Mix all ingredients (except for the fish) in a storage bag and shake until well mixed. Reserve ¼ cup of the sauce for use later.
Add the fish to the bag and mix until well coated. Let this sit for 30 mins to 1hr.
Grill on high heat for 2-4 minutes each side. Brush with the remaining marinade
before removing from grill. Allow the fish to rest for 2-4 minutes before serving.
Posted on Fri, October 18, 2013
by Aaron filed under