Three-Fish Teriyaki - Jean Carper -

1 tablespoon vegetable oil

2 tablespoons rice vinegar

1 tablespoon garlic -- minced

1 tablespoon fresh ginger root -- minced

1 1/2 cups pineapple OR orange juice

1/2 pound salmon, tuna, and swordfish or shark -- each In a small bowl, combine the soy sauce, oil, vinegar, garlic, ginger and pineapple juice.

Place the fish in a shallow baking dish and pour on the marinade. Cover and marinate in the refrigerator for 2 Hours, turning the fish once.

5 minutes on each side, or broil it for a total of

10 minutes.

In a small pan, bring the marinade to a boil; reduce the heat and simmer for 5 minutes. Serve with the fish.