---------- Recipe via Meal-Master (tm) v8.02
       Title: Grilled Teriyaki Swordfish
  Categories: Japanese, Seafood
       Yield: 6 servings
       4    Fresh swordfish steaks
     1/2 c  Light soy sauce
     1/4 c  Pineapple juice (no sugar
     1/4 c  Sherry
       1 tb Brown sugar
     1/2 ts Ground ginger
       1    Clove garlic minced or
       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.