In a shallow glass pan, combine all ingredients except
swordfish, mix well. Add swordfish; turn to coat with
marinade. Cover and refrigerate for 2 hours, turning
fish occasionally. Drain swordfish; reserve marinade.
Grill swordfish, on uncovered grill, over medium-hot
charcoal briquets about 7 minutes, basting lightly with
marinade. Carefully turn swordfish and grill 5 to 6
minutes longer or until fish flakes easily when tested
with fork, basting lightly with marinade. Makes 4 servings.