1/4 cup soy sauce
1/4 cup red rice wine or dry white wine
2 medium green onione chopped finely (1/4 cup)
2 table spoons rice vinegar
2 or 3 teaspoons sugar
2 cloves garlic minced (1 taespoon)
1/2 teaspoon dry mustard
1/2 teaspoon grated ginger root
4 swordfish steaks 8 oz each


for the marinade combine soy sauce, wine, green onions, vinegar, sugar, garlic,mustard, and ginger root in a shallow dish. add swordfish and coat, cover and refrigerate for 2 hours. to grill:lightly coat grill with oil, place on medium heat, turn once. to broil:place swordfish on the rack of a broiler pan 4 inches from heat. grill or broil for 8 to 12 minutes turning once. serves 4

Serves 6
2 lb. Swordfish steak (or Pollock or Haddock)
1 sm. clove garlic, split
4 tbsp. butter or margarine
1/8 tsp. lemon juice
1 tsp. salt; optional
1/8 tsp. lemon pepper
Paprika
Other seasoning (as thyme)
Grey Poupon mustard, put directly on fish

Cut steaks 1 inch thick. Wipe with a damp cloth. Combine butter, dill, lemon juice, and garlic in a small saucepan and heat slowly. When butter boils discard garlic. Sprinkle both sides of steaks with salt, lemon pepper, other herbs and brush with thin layer of mustard. Place fish or preheated broiler pan about 2 inches from source of heat. Brush with melted butter. Sprinkle with paprika. Broil 3 minutes, turn carefully. Brush with butter and sprinkle with paprika. Broil 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.