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Posted on Mar 25, 2011 in
From Gaff to Plate
Serves 4 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 Read More
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