Soy-Ginger Grilled Swordfish

• 2 tablespoons orange juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced fresh parsley
• 1 tablespoon lemon juice
• 1 tablespoon ketchup
• 1 teaspoon minced fresh gingerroot
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1-1/4 pounds swordfish steak

1. In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting.
2. 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.
3. 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.

orange juice, soy sauce, parsley, lemon juice, ketchup, fresh gingerroot, oregano, pepper, olive oil, garlic, swordfish steak

Taken from www.tasteofhome.com/recipes/soy-ginger-grilled-swordfish/ (may not work)