|Lemon juice||2 Tablespoon|
|Orange juice||4 Tablespoon|
|Soy sauce||4 Tablespoon|
|Tomato paste||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Swordfish||2 Pound, cut about 1 inch thick|
|Soft butter||1 Tablespoon|
Combine the lemon and orange juice, soy sauce, tomato paste, garlic, oregano, parsley, salt and a few grindings of black pepper in a large, shallow baking dish.
Stir until all the ingredients are well combined.
Place the swordfish in the dish, baste thoroughly and marinate for about 2 hours at room temperature, turning the fish over after the first hour.
Preheat the broiler to its highest point for at least 10 minutes.
Then, with a pastry brush, grease the broiler rack with the tablespoon of soft butter.
Lay the swordfish on the rack, brush heavily with the marinade and broil the fish 3 inches from the heat fot about 5 minutes, brushing it once or twice with the marinade.
When the surface of the fish is lightly browned, turn it over with a large spatula and broil on the other side for 5 minutes, brushing on the remaining marinade once or twice more to keep the surface of the fish well moistened.
When the swordfish is done it should be a golden brown and firm to the touch.
Be careful not to overcook.