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Ingredients:

1 pound swordfish steaks
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon chopped fresh parsley
2 teaspoons sesame oil
1 teaspoon lemon juice
1/4 teaspoon oregano
1/8 teaspoon fresh ground black pepper
1 small garlic clove, minced
1 8 oz. can water chestnuts, drained, sliced
1 large orange, peeled, seeded, sectioned

Directions:

In a large shallow microwave dish, place fish steaks with thickest areas to the outside  of the dish. Combine the remaining ingredients, except water chestnuts and orange, and  pour over fish. Cover with plastic wrap and refrigerate 30 minutes, turning once. Top  steaks with water chestnuts. Re-cover dish with plastic wrap turning back one corner to  vent. Microwave on HIGH power (100%) 4 to 5 minutes, rotating dish 1/4 turn after 2  minutes. When rotating dish, top steaks with orange sections, re-cover and return to oven.  Let stand covered for 2 to 3 minutes.

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