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

Place swordfish steaks in a shallow glass or ceramic dish. In a small bowl, combine all ingredients except olive oil. Pour the marinade over the fish steaks. Cover and set aside at room temperature for 1 hour. Remove the fish from the marinade, pat dry and brush with olive oil.

Brush the grill or broiler pan lightly with vegetable oil and cook the steaks about 4 inches from the heat, turning once and basting occasionally with the remaining marinade, about 4 to 5 minutes on each side.

NOTE: Mako shark, grouper and mahimahi may be used in place of swordfish with good results.