When swordfish is grilled, a brief marinade comprised of white wine, lemon juice, and soy sauce gives the fish a delightful flavor. Grilled steaks should be served with lemon wedges.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 steaks |
Ingredients
- ⅓ cup white wine
- ¼ cup lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 tablespoon poultry seasoning
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 swordfish steaks
- 1 tablespoon chopped fresh parsley (Optional)
- 4 slices lemon, for garnish (Optional)
Instructions
- To make the marinade: Mix wine, lemon juice, soy sauce, olive oil, garlic, poultry seasoning, salt, and pepper in a glass baking dish until combined.
- Lay swordfish steaks in marinade; turn to coat. Refrigerate for 1 hour, turning frequently.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook swordfish steaks on the preheated grill until cooked through and the fish flakes easily with a fork, 5 to 6 minutes per side; discard marinade. An instant-read thermometer inserted into the center of each steak should read at least 145 degrees F (63 degrees C).
- Garnish swordfish steaks with parsley and serve with lemon wedges.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 708 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is a quick and tasty recipe that is pretty much fool proof if you just follow the directions :). Just one small suggestion. As one who has spent the last 25 years in coastal MA and grills a lot of swordfish, I think that 145 degrees internal is a fine temperature to cook to for medium/medium well. If you like your sword a little more rare, you can take it off the grill at 135. 130 is about the lowest I would go though.
Honestly use this every time with swordfish. Even with shrimp occasionally.
Excellent! Followed the recipe, it was really good!
5 STARS for sure My Labor Day Feast ! I added Tony’s to the recipe Great meal…
I made the recipe as described it was amazing then I thought how about a little sage and rosemary and rosemary about a have a teaspoon each In the marinade itself came out fantastic definitely a keeper. Also I’ve wasted the fish sticks with the marinade several times as we flipped them
I ended up leaving this in the marinade for 24 hours. We both found this moist and delicious, definitely put this in the regular schedule.
We loved this recipe! Quick and simple; absolutely delicious!
Followed recipe as written. Marinated close to 2 hours, turning frequently. It was not bad but I felt it was a little bland. I feel the marinade probably did not quite infuse the fish thoroughly. I did like the fact that it was easy and I had all ingredients on hand.
Made this for dinner and took the suggestion of the sesame oil. We also cooked in a pan with the marinate. We added more wine in the cooking process. I highly recommend cooking in a pan. It was full of flavor and really good!!!
I did add about a 1/2 cup scallion to the marinade because I had them on hand left over from another recipe and figured it couldn’t hurt. Positively love this recipe and will keep it close-at-hand to make again and again!
Made the marinade as written but broiled instead; served with rice and broccoli. It was perfect. Beautiful flavor and the lemon juice really makes the swordfish shine. I even used previously frozen swordfish – my husband and I usually prefer fresh – but the flavor is so good, we couldn’t tell. This will get used often, thank you!
I agree this marinade was great. I was worried about the TBS of poultry seasoning and the green color but it was not an issue. Tasted great.
Loved it. Followed the recipe.
EXCEPTIONAL. We will make this again soon.
Just perfect. I used the recipe, with no modifications and it was delicious.
Would give it five stars but I cooked it a little too long.
I also used half olive oil, half sesame oil and grated fresh ginger on top while grilling.
I have made it a few times. I realize that you have to pick the right swordfish cut, next time I will stick will smaller cuts, I think that is the key.
I followed the directions. Marinated the fish for about 3 hours. The result was fabulous. The fish was moist and the marinade delivered a subtle taste. The fish looked great with a nice cross stitch on the surface from the bbq. I did not add salt and a dash of pepper. Thank you. My wife and I were skeptical. Now we are believers.
So simple and stayed juicy. I only turned it over once, a half an hour into marinading.
This was the first time ever to cook sword fish and it turned out excellent! Thanks for the recipe!