4 fresh swordfish steaks
1/2 c. light soy sauce
1/4 c. pineapple juice, no sugar added
1/4 c. Sherry
1 T. brown sugar
1/2 tsp. ground ginger
1 clove garlic, minced or pressed
2 tsp. lemon juice

In a non-reactive bowl, combine the soy sauce, pineapple juice,
sherry, brown sugar, ginger, and lemon juice.

Place in heavy plastic bag with swordfish steaks, and refrigerate for
1-2 hrs., turning bag occasionally to thoroughly marinate all
surfaces of the fish.

Remove swordfish from bag, and grill over high heat, 4-5 mins., on
each side, turning once.

Be careful not to overcook swordfish.

It dries out quickly (fish is done when flesh is opaque and flakes
easily with fork).

Serve with lightly grilled slices of pineapple, and baked sweet
potatoes.