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)
Directions
-
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.
