Grilled Marinated Swordfish Steak Recipes

Steps:

• In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Steps:

• Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
• Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
• Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
• Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Steps:

• Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
• When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
• Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!