Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    fresh swordfish steaks
     1/2  cup           light soy sauce
     1/4  cup           pineapple juice -- (no sugar
                        - added)
     1/4  cup           sherry
   1      tablespoon    brown sugar
     1/2  teaspoon      ground ginger
   1      clove         garlic minced or
                        - pressed
   2      teaspoons     lemon juice

Preparation:

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.