4 ea. 5 -6 oz. Swordfish Steaks
2 ea. Cloves Chopped Garlic
1 ea. Chopped Shallot
1 Cup Low Sodium Soy Sauce
1/2 Cup Brown Sugar
1/4 Cup BBQ Sauce
1/2 TBSP. Vietnamese Chili Sauce
1/2 TBSP. Chipotle Chili Paste
Freshly Ground Black Pepper
8 ozs. Sweet Butter, melted
Mix up all of the sauce ingredients in a bowl to melt the sugar. Add the swordfish covering and mixing in the marinade/sauce. Let marinate for 30 minutes.
Make sure your grill grates are well cleaned and oiled. Only heat up your grill to medium and no higher. The brown sugar will promote burning on the grill if it is too high resulting in black, bitter grill marks.
Grill for a few minutes on each side and then place in a pan with the remaining marinade and bake @ 350 while spooning on the marinade to caramelize on the steaks until the center reaches 145.
I served the swordfish steaks on a rice cake made with fresh steamed Basmati rice cake, woked vegetables and melted butter.