Ingredients

4 slices swordfish (6 oz. each)
Olive oil
Freshly ground pepper
2 Tbsp. orange marmalade
1 Tbsp. grated fresh ginger
1 tsp. garlic, minced
1/2 tsp. ground white pepper
Salt
1/4 C. fresh lemon juice
1/4 C. white wine vinegar
1/4 C. olive oil

Cooking Instructions

Brush swordfish with olive oil and grind a little pepper over the slices. Refrigerate until ready to use. Combine all remaining ingredients, except 1/4 cup olive oil and place in a saucepan. Bring to a boil and reduce to 1/2 cup. Remove from heat. Cool. Whisk in the oil. Heat your barbecue grill and brush it with a little oil to prevent the fish from sticking. Warm the marinade. Brush the fish with a little of the marinade, then grill it quickly, until it feels springy to the touch, about 5 minutes per side. Serve with any leftover marinade. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)