sablefish, cut lengthwise into 2 fillets 1/4 c. soy sauce 1/2 c. dry sherry or apple juice 2 tbsp. lemon juice 1/2 tsp. grated fresh ginger or 1/4 tsp. ground ginger

Wipe fish with a damp cloth. Cut two pieces of heavy-duty foil the size of the filets and place against skin sides of fish; crimp edges. In a pan, combine soy, sherry, lemon juice, and ginger; simmer for 2-3 minutes or until thickened slightly. Brush soy mixture on flesh sides of fish; let stand for about 30 minutes.

Place fish, foil-side-down, on grill 4-6 inches above a solid bed of medium-glowing coals. Cover barbecue and adjust dampers according to manufacturer's directions. (Make a hood of foil to enclose fish if cooking on an open grill.)

Cook, basting several times with soy mixture, for about 15 minutes or until fish flakes readily when prodded in thickest portion with a fork. Makes 4-6 servings.