2/3 c. reduced sodium soy sauce
1/2 c. medium dry sherry
1 tbsp. sugar
1 garlic clove, crushed
2 tsp. peeled, finely grated fresh gingerroot
1 1/2 lb. swordfish steaks at least 3/4 inch thick

In a small saucepan, combine soy sauce, sherry, sugar, garlic and ginger. Bring to a boil over moderate heat, then strain into a shallow glass or enamel pan. Let cool.

Marinate fish steak in this mixture for about 30 minutes, turning several times. Preheat broiler or prepare a charcoal or gas grill. Broil swordfish on a foil-covered baking sheet or grill on a greased grill over medium hot coals, for 10 minutes per inch of thickness or until fish is opaque, brushing with the marinade.

Turn once halfway through the cooking. If desired, the remaining marinade may be used as a dipping sauce. (Bring it to a boil before serving.) Cut steaks into serving portions. Serves 6. 154 calories per serving.

This recipe is also good with tuna or salmon steaks.