Such a wide range of flavours go very well with Swordfish, but a particular favourite is this dish which is a quick-seller at a restaurant I like to visit. You’ll see why when you try it for yourself!
When using a griddle pan, heat the pan until the oil is nearly spitting in order to seal the flavours in, before cooking through for more time. With Swordfish, you can cook it to how you prefer – the time specified below is for medium-rare.
To serve 4
4 Cloves Garlic
1/3 Cup White Wine
¼ Cup Lemon Juice
2 tbsp Soy Sauce
2tbsl Olive Oil
1tbsl Poultry Seasoning
¼ tsp Salt
1/8 tsp Pepper
4 Swordfish Steaks
1 tbsp Chopped Fresh Parsley
4 Lemon Slices (for garnish)
1.      Finely chop the Garlic, and combine it in a large glass baking dish, along with the White Wine, Lemon Juice, Soy Sauce, Olive Oil, Poultry Seasoning, Salt and Pepper. Mix well, and then place the Swordfish Steaks in them, and refrigerate for an hour, turning frequently.
2.      For grilling these, turn the grill on at maximum heat, and leave to heat very well. Oil the grill pan, and grill each steak for five to six minutes on either side. Garnish with the Parsley and Lemon Slices. If you are using a Stove top, oil the griddle pan, and wait until the oil is very hot. Fry on a high heat for one to two minutes on either side, and then lower the heat, before cooking for four to five minutes.
Serve with Jacket Potato, a fresh leafy Salad, some pasta or a traditional Greek Salad.
Photo Courtesy of: Virtual Ern
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