Barbecued marinated swordfish

    (259)
    20 min

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


    229 people made this

    Ingredients
    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)

    Method
    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.

    Note:

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

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    Reviews & ratings
    Average global rating:
    (259)

    Reviews in English (205)

    by
    4

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

    0

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

    by
    133

    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)

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