1/4 cup honey
1/4 cup chopped onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 cloves garlic — minced
1 jalapeno pepper — seeded and minced
1 teaspoon minced fresh ginger root
4 4-ounce swordfish steaks

Combine all ingredients except swordfish in small bowl; mix well. Place fish in
shallow baking dish; pour marinade over fish. Cover and refrigerate 1 hour.
Remove fish from marinade. Grill over medium-hot coals or broil fish about 10
minutes per inch of thickness or until fish turns opaque and flakes easily when
tested with fork.