- 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
In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
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Prepare an outside grill with an oiled rack set 6 inches above the heat source.
Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
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.