Ingredients:

* 3 tablespoons fresh lime juice
* 2 tablespoons white wine vinegar
* 1 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/4 teaspoon ground ginger
* 1/4 teaspoon dried basil
* 1/8 teaspoon dried thyme
* 1/8 teaspoon dried parsley
* 1 teaspoon hot pepper sauce
* 1 pinch cayenne pepper
* 3 tablespoons vegetable oil
* 2 fresh swordfish fillets

Methods:

1. In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil.Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
2. Preheat broiler or an outdoor grill for high heat.
3. Place fish onto the grill or a broiling pan.Discard marinade.Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

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Ingredients:

* 1 tablespoon olive oil
* 4 (8 ounce) swordfish steaks
* 2 ripe mangoes – peeled, pitted, and sliced
* 1 (10 ounce) bag baby spinach
* 8 cherry tomatoes, quartered
* 8 kumquats, trimmed and quartered lengthwise
* 1/3 cup extra virgin olive oil
* 1/3 cup balsamic vinegar

Methods:

1. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
3. Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangoes slices over the steaks, and cook 5 minutes more.
4. Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

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Ingredients:

* 1 (8 ounce) swordfish steak (about 2 inches thick)
* 1 tablespoon olive oil
* 1 tablespoon fresh lemon juice
* 2 cups fresh spinach – rinsed, dried and torn into bite size pieces
* 1 teaspoon olive oil
* 1 clove garlic, minced
* 1/4 cup crumbled feta

Methods:

1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. Cut a slit in steak to create a pocket that is open on one side only.In a cup, mix together 1 tablespoon olive oil and lemon juice brush over both sides of fish. Set aside.
3. In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat.Cook spinach in oil until wilted. Remove from heat, and stuff into pocket.Place feta in pocket over spinach.
4. Arrange fish on grill, and cook for 8 minutes.Turn over, and continue cooking until cooked through.

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Ingredients:

* 3/4 cup teriyaki sauce
* 2/3 cup dry sherry
* 4 teaspoons minced garlic
* 2 teaspoons minced fresh ginger root
* 1 teaspoon sesame oil
* 6 (6 ounce) swordfish steaks

Methods:

1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

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Ingredients:

* 1 1/2 pounds swordfish steaks
* 1/2 cup fresh orange juice
* 1 tablespoon grated fresh ginger
* 2 teaspoons sesame oil
* 2 tablespoons light soy sauce
* 1 tablespoon cornstarch
* 2 tablespoons water

Methods:

1. In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
2. Prepare an outside grill with an oiled rack set 6 inches above the heat source.
3. Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
4. In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

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