4    Fresh swordfish steaks
1/2 c  Light soy sauce
1/4 c  Pineapple juice (no sugar
-added)
1/4 c  Sherry
1 tb Brown sugar
1/2 ts Ground ginger
1    Clove garlic minced or
-pressed
2 ts Lemon juice

In a non-reactive bowl, combine the soy sauce, pineapple juice, sherry,
brown sugar, ginger and lemon juice. Place in heavy plastic bag with
swordfish steaks and refrigerate for 1 to 2 hours, turning bag occasionally
to thoroughly marinate all surfaces of the fish. Remove swordfish from bag
and grill over high heat, 4-5 minutes on each side, turning once. Be
careful not to overcook swordfish; it dries out quickly (fish is done when
flesh is opaque and flakes easily with fork). Serve with lightly grilled
slices of pineapple and baked sweet potatoes.