Cut the swordfish steks into 6 or 8 smaller steaks. Put them into a pan or on a plate with high sides. Set aside. In a mixing bowl, combine the olive oil, tamari, honey or brown sugar, garlic, white pepper, and parsley. Add the ginger root into the mixture
- an extra amount is okay. Pour onto the swordfish steaks, turning the steaks to make sure they are well covered. Set in the refrigerator for about 1 hour.