Into a saucepan (large) place the teriyaki sauce, dry sherry, garlic, ginger and sesame oil, mix and bring up to the boil.

Once boiling remove the pan from the heat and set to one side to cool for 10 minutes.

In a shallow dish place the swordfish steaks and pour some of the marinade over the top that you made earlier.

Then turn the steaks over and pour the rest of the marinade over them.

Cover the dish up and place in the refrigerator for 1 ½ hours.

During this time you should make sure that you turn the Swordfish steaks over frequently.

About 15 minutes before you remove the fish from the refrigerator you should get the barbecue started and place the grill about 4 to 6 inches above the heat source.

This type of fish should be cooked on a medium to high heat.

Once the barbecue has heated up you can now place the steaks on the lightly oiled grill and cook them on each side for 4 minutes.

The best way of telling that the Swordfish steaks are cooked is that when prodded with a fork the meat should easily flake.

Serve to your guests immediately after removing from the barbecue.