1 slice swordfish steak
1/2 C. lite soy sauce
3 tsp. artificial sweetener
1/4 tsp. fresh ginger — grated, or powdered
1 tsp. fresh garlic — minced
1/2 C. water
2 T. cooking sherry

Combine all ingredients except swordfish; heat until just hot. Remove from stove and chill until room temp. Pour half of the sauce over swordfish. Cover and refrigerate for 1 hour. Place fish on hot grill, cooking 5 minutes on first side; cook about 10 minutes on the other side, or until desired doneness.

Yield: 1 serving
Calories: 251
Fat: 7g
Fiber: 0g