Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Grilled teriyaki swordfish   Yield: 6 Servings   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.