Ingredients:

* 3/4 cup teriyaki sauce
* 2/3 cup dry sherry
* 4 teaspoons minced garlic
* 2 teaspoons minced fresh ginger root
* 1 teaspoon sesame oil
* 6 (6 ounce) swordfish steaks

Methods:

1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!