Grilled Marinated Swordfish Recipe

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!

I used 1 tbsp sesame oil and 1 tbsp olive oil. Added 1 tbsp oyster sauce. After putting fish on grill, I brought remaining marinade to a boil and reduced by 1/3. Served fish with a spoonful of reduced marinade. Will make again!

WOW! so good! We really are tarter sauce people. Sometimes I make fish just so I can have tarter sauce, but this is something else. By the time we were finished the only thing left on our plates was the tarter sauce. I made a couple adjustment because I needed to work with what I had on hand so I used 2 T fresh lime juice and 2T ponzu sauce, added 2 tsp of fresh ginger and an orange coriander bbq rub instead of the poultry seasoning. Marinaded 2 fillets in the whole amount of liquid for 8 hours and I would do it again and again and ... well you get the idea.

Really easy and delicious every time! I marinate it in a ziplock bag so I don't have to turn it. Also, I sometimes substitute 1 tbs. olive oil for 1 tbs. sesame oil.

It was delicious! The fish was nice and moist. I thought I had white wine, but discovered that i only had red wine so I used white cooking wine. I also noticed that it needed poultry seasoning which I don't keep on hand. I looked up the ingredients/ amounts of spices in poultry seasoning and made my own. I did marinate the fish in a gallon sized sealable plastic bag and turned it every 15 minutes for about 2 hrs. My husband also enjoyed it and he was hesitant to get swordfish since I overcooked it last time.

This turned out really good. I followed the recipe, but added more garlic to the marinade. I love garlic. I ended up cooking it in a cast iron skillet since it rained today. I know it will be even better on the grill. I also made the rest of the marinade into a sauce with a little cornstarch in the skillet after the steaks finished cooking. Thank you for the recipe. I will definitely have this again. I want to try it with some salmon next.

We both thought this was a great quick meal. Made a couple "enhancements" due to our preferences and thought I'd throw them out... Made a reduction with the marinade (adding wine and soy as needed) to drizzle on the dish after it was cooked and, as another reviewer suggested added freshly ground ginger... Yum!!!

I found this to be brain dead easy. I did add one modification. After the steaks were in the marinade I grated fresh ginger over the steaks. Everyone was blown away. FYI you can buy a ginger root, wrap it in plastic wrap and freeze it forever. When you want to use it. Take it out frozen and grate it. Fantastic!

7/22/18 - I added about a tablespoon of minced ginger and some sesame oil to the marinade per other reviewers, let it marinate in the fridge for about 24 hours (not intentionally, it just worked out that way). Cooked up very nicely with great flavor. Served with grilled zucchini and an Alfredo pasta side.

Made this for dinner and took the suggestion of the sesame oil. We also cooked in a pan with the marinate. We added more wine in the cooking process. I highly recommend cooking in a pan. It was full of flavor and really good!!!

This was to die for delicious! I ended up marinating it for about 30 hours because I got sidetracked that day. The only ingredient change I made was double the garlic just because the hubs was trying out a new kitchen gadget and minced too much. I also used a poultry seasoning recipe from this site because I didn't have any. We cooked ours for about 4 minutes on each side and they were perfect. I would say our steaks were probably 3/4 inch thick.

My husband does not eat much seafood loved it and he wanted to eat it again. I would not think that poultry seasoning and other marinade ingredients were good together but was very delicious. After grilling in grill pan cast iron . Was very delicious didn’t need sauce and perfect as it was. Would not think to make at home but was truly pleased. Thank you for recipe

I’m genuinely surprised how good it was.

Loved the flavor and simplicity of this recipe!

This is a quick and tasty recipe that is pretty much fool proof if you just follow the directions :). Just one small suggestion. As one who has spent the last 25 years in coastal MA and grills a lot of swordfish, I think that 145 degrees internal is a fine temperature to cook to for medium/medium well. If you like your sword a little more rare, you can take it off the grill at 135. 130 is about the lowest I would go though.

Honestly use this every time with swordfish. Even with shrimp occasionally.

Excellent! Followed the recipe, it was really good!

5 STARS for sure My Labor Day Feast ! I added Tony’s to the recipe Great meal…

I made the recipe as described it was amazing then I thought how about a little sage and rosemary and rosemary about a have a teaspoon each In the marinade itself came out fantastic definitely a keeper. Also I've wasted the fish sticks with the marinade several times as we flipped them

I ended up leaving this in the marinade for 24 hours. We both found this moist and delicious, definitely put this in the regular schedule.