• 1/4 c unsweetened orange juice
  
• 3 tb minced fresh mint
  
• 1 tb peeled
  
• grated gingerroot
  
• 1 tb grated orange rind
  
• 2 (8-ounce) swordfish steaks (3/4 inch thick)
  
• 4 (1/4-inch-thick) orange slices
  
• vegetable cooking spray
  
• fresh mint sprigs (optional)
  

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place steaks on rack; grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer steaks to a serving platter, and cut each steak in half.

Place orange slices on grill rack; grill, covered, 2 minutes on each side. Cut each slice into thirds, and arrange on serving platter.