Instructions: In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the onion, garlic, and ginger. Saute about 3 minutes, until translucent. Add the teriyaki sauce and honey and bring to a boil, stirring constantly. Simmer about 2 minutes. Allow to cool to room temperature.

Place the swordfish steaks in a baking pan and pour the barbecue sauce over them. Place in the refrigerator and marinate 2 to 3 hours, turning 1 or 2 times.

Grill the swordfish steaks over high heat until almost half done. Brush with the marinade. Turn over and finish cooking. Serve with wasabi on the side. Enjoy!

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