Grilled Swordfish With Sweet-and-Sour Sauce

• 12 ounces swordfish
• Enough vegetable oil for light brushing of fish
• 2 tablespoons red-wine vinegar
• 1 tablespoon grated fresh ginger
• 1 tablespoon sugar
• 1/2 cup plus 3 tablespoons water
• 1 1/2 teaspoons reduced-sodium soy sauce
• 1 cup chopped fresh pineapple
• 2 teaspoons cornstarch
• 2 or 3 tablespoons fresh cilantro leaves

1. Brush swordfish lightly with vegetable oil and broil or grill until done.
2. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
3. Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well.
4. Bring to boil; reduce heat and simmer 2 minutes.
5. Combine cornstarch with 1 tablespoon water to make smooth paste.
6. Stir in remaining 2 tablespoons of water and stir well.
7. Stir into sauce and cook briefly, stirring, just until mixture thickens.
8. Spoon sauce over fish; sprinkle with cilantro and serve.

swordfish, vegetable oil, redwine vinegar, ginger, sugar, water, soy sauce, pineapple, cornstarch, fresh cilantro

Taken from cooking.nytimes.com/recipes/1632 (may not work)