Tuna, salmon, snapper, and swordfish are best for the grill--their firm flesh holds together over the grate. Add an Asian flair when you add a teriyaki, honey, ginger, and garlic marinade.
1. In large resealable plastic bag, combine teriyaki sauce, honey, vinegar, ginger, canola oil and garlic. Add swordfish, close bag and shake to coat fish completely. Place on a plate and refrigerate for 1 hour.
2. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill swordfish for 5 minutes. Baste with some of the remaining marinade, turn and grill for an additional 4 to 5 minutes or until cooked through. Brush scallions with marinade and place on the grill for the last 4 minutes of cooking time. Remove fish and scallions to a platter and cover with foil to keep warm.
3. To serve, boil remaining marinade in a small saucepan. Drizzle over the fish. Garnish with lemon slices.