Barbecued marinated swordfish

    20 min

    White wine, lemon juice, garlic and soy sauce flavour this marinade for swordfish steaks cooked on the barbecue.

    265 people made this

    Serves: 4 

    • 4 cloves garlic
    • 75ml (3 fl oz) white wine
    • 4 tablespoons lemon juice
    • 2 tablespoons soy sauce
    • 2 tablespoons olive oil
    • 1 tablespoon savoury seasoning
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 4 swordfish steaks
    • 1 tablespoon chopped fresh parsley, for garnish (optional)
    • 4 slices lemon, for garnish (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a glass baking dish, whisk together the garlic, white wine, lemon juice, soy sauce, olive oil, savoury seasoning, salt and pepper. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
    2. Preheat barbecue for high heat, and lightly oil cooking grate.
    3. Barbecue swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.


    Allow at least an hour for the swordfish steaks to marinate.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (221)


    but needs to be cooked for less time  -  03 Jul 2011


    Goes perfectly with swordfish steaks. Also a good salad dressing in small doses.  -  05 Dec 2016


    Made this for dinner last night and I must say we were pleasantly surprised! We were surprised because I didn't expect it to turn out as well as it did. The ingredient list seemed sort of bland and I thought it may be lacking in something. But no, it wasn't really lacking in anything. The flavor was excellent. I did take advice from some of the other reviewers and let the fish sit in the marinate for a full 8 hours. I used a ziploc bag so I could get all the air out and the swordfish filets seemed to absorb more of the flavor that way. I think this would work with just about any type of fish you'd like. It's going in my archives for future use... Thanks for this nice surprise of a recipe!  -  31 Jul 2007  (Review from Allrecipes US | Canada)