6 Swordfish steaks, 1 inch thick
1 Tbsp. fresh gingerroot
1 Tsp. fresh ground pepper
1 Cup fresh cilantro leaves
1 Clove garlic
1/4 Cup Kikkoman soy sauce
1/4 Cup olive oil
Juice and rind of 2 lemons
Combine all ingredients except the fish by blending in a food processor or a blender. Allow to stand in refrigerator overnight. One hour before grilling. place swordfish steaks in a shallow glass dish and cover with marinade, turning fish several times to coat evenly.
Light grill and allow coals (Mesquite charcoal is best) to form a grey ash. Place fish on a well oiled grill grate over medium heat. Cook for 6 to 7 minutes on each side basting until fish is llightly browned.
Serve immediately, brushed with remaining marinade.