Instructions: 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.

Place the reserved marinade in a saucepan and bring to a boil. Mix together the cornstarch with the water. Add to the sauce and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

This recipe yields 6 servings.

Serving size: 3 to 4 ounces.

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