Ingredients:

• 1 1/2 pounds Wild Swordfish fillets (about 6)
• 1/2 cup Laura Lynn orange juice
• 1 tablespoon grated fresh ginger
• 2 teaspoons sesame oil
• 2 tablespoons light soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions:

• In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes. 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.

Directions:

• Makes 6 servings: 169 calories; 6 grams of fat