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Ingredients:
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

Preparation:
1. Combine the soy sauce, pineapple juice, sherry, brown sugar, ginger and lemon juice in a bowl.  Marinate swordfish steaks in heavy plastic bag for 1-2 hours in refrigerate, turning bag occasionally to thoroughly marinate all surfaces of the fish.

2. 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.

3. Serve with lightly grilled slices of pineapple and baked sweet potatoes.