1 lb. swordfish fillets
2 tbsp. soy sauce
2 tbsp. orange juice
1 tbsp. oil
1 tbsp. catsup
1 tbsp. chopped fresh parsley
1 sm. garlic clove, chopped
1/2 tsp. fresh lemon juice
1/4 tsp. dried oregano
1/4 tsp. freshly ground pepper
Freshly cooked rice

Arrange swordfish in single layer in shallow baking dish. Combine all remaining ingredients except rice 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 4 inches from heat source for 8 minutes. Baste with sauce; turn and continue cooking 7-10 minutes. Serve over rice. Serves 4.