1 lb. swordfish steaks
2 tbsp. soy sauce
2 tbsp. orange juice
1 tbsp. oil
1 tbsp. catsup
1 tbsp. chopped fresh parsley
1 clove garlic, minced
1/2 tsp. lemon juice
1/4 tsp. dried oregano
1/4 tsp. pepper

Arrange swordfish in single layer in shallow baking dish. Combine remaining ingredients in small bowl and mix well. Pour over fish, turning to coat well. Let stand at room temperature, turning once, 30 minutes. Broil or grill fish, basting with sauce, until fish flakes easily, about 10 minutes per side.