1 lb. swordfish, cut into lg. strips
2 tbsp. soy sauce
2 tbsp. orange juice
1 tbsp. oil
1 tbsp. ketchup
1 tbsp. fresh parsley
1 clove garlic, minced
1/4 tsp. lemon juice
1/4 tsp. dried oregano
1/4 tsp. pepper
Freshly cooked rice

Arrange swordfish in a single layer in shallow baking dish. Combine all remaining ingredients except rice in a small bowl and mix well. Pour over fish, turning to coat well. Let stand at room temperature, turning once, 30 minutes.

Preheat broiler or prepare barbecue grill. Broil or grill fish 4 inches from source of heat for 8 minutes. Baste with sauce, turn and continue cooking until fish flakes easily with fork, about 7-10 minutes. Serve over rice. Low cholesterol. Serves 4.