4 swordfish steaks (about 1/4 lb. each), cut 1 inch thick
2/3 c. soy sauce
1/4 c. dry sherry
1 sm. carrot, minced
1 garlic clove, minced
1 tbsp. minced red bell pepper
1 1/2 tsp. minced fresh ginger
2 sm. scallions, finely chopped
1 tsp. grated lemon zest
2 tbsp. extra virgin olive oil

Place the swordfish steaks in a shallow dish. In a small bowl, combine the soy sauce, sherry, carrot, garlic, red pepper, ginger, scallions, and lemon zest. Pour the marinade over the fish. Cover and set aside at room temperature for 1 hour. Remove the fish from the marinade; pat dry and brush with olive oil. Meanwhile, light a charcoal grill or preheat broiler. Brush the grill rack or broiler pan lightly with vegetable oil and cook the fish, about 4 inches from heat, turning once and basting occasionally with the remaining marinade until the fish is opaque throughout, 4 to 5 minutes on each side. 4 servings.