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2 TABLESPOONS SOY SAUCE
2 TABLESPOONS LIME JUICE
1 TABLESPOON VEGETABLE OIL
1 CLOVE GARLIC, CRUSHED
4 (1/2 INCH THICK) SWORDFISH STEAKS (ABOUT 1 POUND)
FRESH ROSEMARY AND LIME SLICES FOR GARNISH
VEGETABLE RELISH (BELOW)
IN SMALL BOWL, COMBINE SOY SAUCE, LIME JUICE, OIL AND GARLIC. ARRANGE SWORDFISH STEAKS IN 8 X 8 X 2 INCH NONMETAL BAKING DISH. POUR SOY SAUCE MIXTURE OVER FISH; COVER AND CHILL FOR 1 HOUR. REMOVE FISH, RESERVING MARINADE. GRILL OR BROIL FISH, 4 INCHES FROM HEAT SOURCE, FOR 10 TO 12 MINUTES OR UNTIL FISH FLAKES WITH FORK, TURNING ONCE AND BRUSHING WITH MARINADE. GARNISH WITH ROSEMARY AND LIME; SERVE WITH VEGETABLE RELISH.
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