Im gonna get downright wordy with a fish recipe here

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Ultimate Swordfish:[p] A very delicate flavor that will not overpower the Swordfish is
what this recipe is about. Starns is a wonderful BBQ located in Paducah KY. The subtle hint of it's peppery taste along with the velvet like lush flavor of the hard to find San J's Tamari dressing is awesome.
+Measurements for one steak+
First rinse the fish and pat dry then apply a basic rub of a light coating of:[p]salt
sugar ***I usually use less than a half teaspoon
lime of salt/sugar per 1" thick steaks****
fresh dill
Ginger (fresh..crush a chunk about the size of your thumb and lay on top)
fresh cracked pepper to taste[p] Next drench in 5Tbs of ^cooled^ butter- 4Tbs San J (brand)~tahi peanut dressing~
2Tbs of Starns Sauce (similar to a vaulted vinegar sauce)-dash of beer- half of a lime
*reserve any remaining*
..set that in the fridge for 20 mins
set low heat coals (180-250) with applewood(or wood smoke of chioce) heavy smoke..
..cook for upwards a half hour...
marinate some more sanJs' starns and lime beer/butter marinade towards the end of cook..
Then the last half hour set over close to hot coals |or increase heat to 300* towards the very end..
this will take a little over an hour..sometimes hour and a half
the trick is cooking with low heat at first and slowly getting to higher temps.

*Starnes ingredients* Vinegar, tomato catsup, red pepper, black pepper,sugar, flour, dextrose, and modified food starch[p] *San'J Natural Asian Salad Dressing-Tamari Peanut*
Organic sugar, Apple cider vinegar, peanuts,
Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol, Wheat), Whey Protein Concentrate, Sake (Water, Rice, Salt), Rice Vinegar,Lemon Concentrate, Garlic, Ginger,Cilantro,Xanthan Gum www.san-j.com NOTE
~*the website does not list this product*~

Ozzie_Isaac

Damn, that is wordy.

Here is a summary:

This swordfish recipe emphasizes a delicate balance of flavors with a marinade made from butter, San J's Tamari Peanut dressing, and Starnes BBQ sauce. After seasoning with salt, sugar, dill, ginger, and pepper, the fish is marinated and grilled slowly at low heat (180–250°F) using applewood for smoke. Toward the end of cooking, the heat is increased to 300°F, finishing the fish in about 1 to 1.5 hours. The key is the gradual cooking process, starting with low heat and ending at higher temperatures.