|Teriyaki sauce||1⁄4 Cup (4 tbs) (Homemade Or Commercial)|
|Honey||1 Tablespoon (15 Milliliter)|
|Juice concentrate||1 Tablespoon (15 Milliliter)|
|Sweet and hot thai chili sauce/0.5 teaspoon/2 milliliter hot chili paste||1 Tablespoon (15 Milliliter)|
|Five spice powder||1⁄2 Teaspoon (2 Milliliter)|
|Boneless swordfish pieces||750 Gram (0.5 Inch /1 Centimeter Thick)|
In medium saucepan, combine teriyaki sauce, honey, orange juice concentrate, chili sauce and five-spice powder.
Bring to boil and cook for about 3 minutes, or until slightly thickened.
Pat fish dry and brush both sides with glaze.
Grill for 1 minute.
Turn, brush top with glaze and cook for 1 minute longer.
Keep brushing and turning fish until it has cooked for 5 to 6 minutes in total.