We need:

1/4 pound (113gr) swordfish steaks
1 tablespoon and 1 teaspoon fresh orange juice
1 teaspoon light soy sauce
1 teaspoon water
1/2 teaspoon grated fresh ginger
1/2 teaspoon cornstarch
1/4 teaspoon sesame oil

Preperation:

1. In a non-reactive shallow dish, mix 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. Drain and reserve the marinade.

3. 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.

5. 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.

6. Serve the orange sauce with the swordfish.