Source: dLife

Grilled swordfish with soy sauce and mushrooms.

Servings

3 tbsp Wine, rice, Japanese (or sherry)
2 tbsp low sodium soy sauce
3 tsp sesame oil , divided (dark)
2 tsp fresh ginger root , minced
2 tsp sugar
0.25 tsp black pepper
1.5 lb swordfish fillets (halibut or salmon fillets)
1 tbsp vegetable oil
1 lb fresh mushroom slices
2 floz fresh chopped green onion , or sliced
0.25 cup fresh cilantro
1 pinch salt

1 In a 2-quart dish, combine wine, soy sauce, 2 teaspoons sesame oil, ginger, sugar and pepper. Add swordfish; turn to coat. Cover and refrigerate at least 2 hours.
2 Heat vegetable oil in medium skillet over high heat. Add mushrooms, cook and stir until well browned. Remove from heat, stir in onions, cilantro, salt and remaining 1 teaspoon sesame oil, keep warm.
3 Remove swordfish from marinade, discard marinade. Lightly oil grill to prevent sticking. Grill swordfish over medium-hot coals about 4 minutes per side until swordfish flakes easily when tested with fork. Spoon mushroom mixture over swordfish. Serve.

When grilling, consider using a grill basket for fish because it can break apart easily. Spray the basket with nonstick cooking spray or lightly brush with vegetable oil before adding the fish.