Summertime Grilled Swordfish Steaks
by Melody Thurber
(Martinsburg, WV, USA)
4 - 8 oz. swordfish steaks (1 in. thick)
2 tbsp. soy sauce
1/4 cup extra virgin olive oil
1/4 cup orange/pinapple juice
2 tbsp. dry red wine
1/2 tsp. ground ginger
1/2 tsp. rosemary
1/2 tsp. each salt and freshly cracked black pepper
1/2 tsp. minced garlic or 1 clove finely chopped
Snipped fresh parsley (optional garnish)
In a small bowl, wisk together all ingredients except swordfish steaks. Place swordfish steaks in a large ziplock bag and pour the marinade over the steaks. Refridgerate for 4-6 hours turning periodically.
Remove swordfish from bag, retaining marinade for basting. Pre-heat grill to medium heat, grill for 6-8 minutes per side basting each side with leftover marinade. Garnish with snipped fresh parsley (optional).
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