4 slices swordfish (6 oz. each)
Olive oil
Freshly ground pepper
2 tbsp. orange marmalade
1 tbsp. grated fresh ginger
1 tsp. garlic, minced
1/2 tsp. ground white pepper
Salt
1/4 c. fresh lemon juice
1/4 c. white wine vinegar
1/4 c. olive oil

Brush swordfish with olive oil and grind a little pepper over the slices. Refrigerate until ready to use. Combine all remaining ingredients, except 1/4 cup olive oil and place in a saucepan. Bring to a boil and reduce to 1/2 cup. Remove from heat. Cool. Whisk in the oil. Heat your barbecue grill and brush it with a little oil to prevent the fish from sticking. Warm the marinade. Brush the fish with a little of the marinade, then grill it quickly, until it feels springy to the touch, about 5 minutes per side. Serve with any leftover marinade.

Serves 4.