4 fresh swordfish steaks
1/2 cup light soy sauce
1/4 cup pineapple juice (no sugar added)
1/4 cup sherry
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1 clove garlic minced or pressed
2 teaspoon lemon juice
In a nonreactive 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 to 2 hours, turning bag occasionally to thoroughly marinate all surfaces of the fish. Remove swordfish from bag and grill over high heat, 45 minutes 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.