2/3 c. tamari sauce
1/4 c. dry wine
1 sm. carrot, minced
1 clove garlic, minced
1 tbsp. red pepper
1 1/2 tsp. freshly minced ginger
2 sm. scallions, chopped
1 tsp. grated lemon zest

Combine all ingredients above in a marinade dish. Place 4 portions of swordfish 1 inch thick into the marinade. Marinate for one hour. Turn over while marinating. Remove them. Brush swordfish with olive oil and place on hot grill. Cook until lightly brown. The swordfish will melt in your mouth. Serving size: 4.