8 swordfish steak, 1″ thick
1/4 c. fresh lemon juice
5 T. Dijon mustard
1/4 c. butter
6 T. butter, melted
3 T. fresh lemon juice
2 T. Dijon mustard

For swordfish:

Prepare grill with very hot coals.

Pat fish dry.

Brush with lemon juice.

Spread 1 side with mustard.

Dot with butter.

Grill fish mustard side up until just opaque, about 20 mins. Do not
turn.

For sauce:

Heat butter, lemon juice, and mustard in heavy small saucepan.

Arrange fish mustard side down on plates.

Spoon sauce over, and serve.

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.

8 tea bags (Red Zinger or other tea containing hibiscus flowers)
4 cups boiling water
1 quart chilled pineapple juice
1 quart chilled sparkling water
1 to 2 cups orange juice (optional)
1 sliced lime, lemon or orange, for garnish

Steep the tea bags in the boiling water for 30 minutes. Remove and discard
the
tea bags. Refrigerate about 4 hours or overnight.

Combine the tea with the pineapple juice, sparkling water and orange juice.
Stir. Add more or less juice or water to taste. Garnish with lime, lemon or
orange slices.