2 lb. swordfish steaks
1/4 c. orange juice
2 tbsp. ketchup
2 tbsp. melted butter
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 finely chopped garlic clove
1/2 tsp. oregano
1/2 tsp. pepper

Thaw swordfish steaks and place in shallow baking dish. Combine remaining ingredients. Pour over fish and let stand for 30 minutes turning once. Remove fish, reserving sauce for basting. Place fish in well greased hinged wire grills. Cook for 8 minutes on grill (barbecue). Baste with sauce. Turn and cook 7 -10 minutes longer or until fish flakes with fork. Serves 8.