Grilled Swordfish

  • ½ cup olive oil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped flat leaf parsley
  • 3 tablespoons white wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 (5 to 6-ounces each and 1 inch thick) swordfish steaks


Whisk the oil, oregano, basil, parsley, vinegar, salt and pepper in a bowl. Taste and adjust the salt and pepper as needed. Place the swordfish steaks in a plastic bag and pour the marinade over them. Let the swordfish marinade for one to two hours.

Prepare the grill and set to medium-high heat. Grill the steaks about 4 minutes per side and brush with the marinade when turning. Serve by spooning the remaining marinade over the swordfish.


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