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Permalink Reply by David A Epstein on July 26, 2009 at 5:32am

Make a marinade of white wine, lemon juice, olive oil, chopped garlic, S & P. Refrigerate for an hour, turning the fish once and then grill on high heat. You can substitute balsamic vinigar if you don't want to use the wine.

Permalink Reply by Lon Matheny on July 27, 2009 at 1:47pm

Lemon juice, marsala, rosemary, and a few lemon slices. Marinade in marsala, lemon juice (2/1 ratio) with rose mary. Grill one side of your steaks and put the lemon slices on the grill flip the steaks onto the lemon wedges and finish grilling. Add a little S&P prior to the grill.
Dave's sounds pretty good. Going to try that with some red salmon this week...

Permalink Reply by Jeannie Flowers on March 23, 2010 at 7:37pm

ok, I know I'm a little late but maybe someone will see this..

Being from an Atlantic Coastal Community with a commercial fisherman for a father, I just want to say that most seafoods including Swordfish usually have a delicate flavor all their own. I don't care for lots of sauces or other strong rubs and seasonings that overpower the taste of the seafood. I believe you should keep Seafood simple and let it's own unique flavors shine.

I grill swordfish with a little mayonnaise, fresh ground black pepper and a squeeze of fresh lemon juice wrapped in foil A little fresh thyme or rosemary isn't bad but use sparingly. Grill about 6-8 minutes on each side. . A little longer if your steak is a little thicker. Biggest mistake people make cooking seafood is they tend to overcook it and that tends to make it a little rubbery.