Ingredients
2 tablespoons orange juice2 tablespoons reduced-sodium soy sauce1 tablespoon minced fresh parsley1 tablespoon lemon juice1 tablespoon ketchup1 teaspoon minced fresh gingerroot1/4 teaspoon dried oregano1/4 teaspoon pepper1 teaspoon olive oil2 garlic cloves, minced1-1/4 pounds swordfish steak
Preparation
In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting.
Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture.
