Grilled Swordfish with Tomato-Orange Salsa

Ingredients:

1 tsp Asian sesame oil

3 cloves garlic, crushed

3 oranges, peeled, white pith removed, seeded and diced

1-1/2 cups tomatoes, chopped and seeded

2 tbsp fresh orange juice

1/8 tsp cayenne

2 tsp balsamic vinegar

1 tbsp ginger, peeled and minced

3/4 cup teriyaki sauce

1/4 cup parsley, chopped

6 swordfish steaks, 1 in. thick, about 6 oz each

2/3 cup dry sherry

1/4 cup red onions, minced

Cooking Directions:

Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 1 tsp ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Combine teriyaki sauce, sherry, remaining garlic, 2 tsp ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.