Angelakis Weekly Seafood Specials



Swordfish: Italian Marinade

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You Need: (Serves 4)

  • 4 swordfish steaks or cutlets
  • 2 tablespoons olive oil
  • 1/2 cup white wine vinegar
  • 1 clove garlic, minced or pressed
  • 1/4 cup parsley, chopped
  • 1/4 teaspoon dried oregano



In a non-reactive dish, stir together olive oil, vinegar, garlic, parsley and oregano; reserve 1/4 cup.

Rinse fish and pat dry. Add fish to remaining mixture and marinate for 15-30 minutes, turning fish several times. Lift fish out; discard marinade.

Place fish on a well-greased grill 4-6 inches above a solid bed of hot coals. Cook fish, turning ove and brushing often with reserved marinade, until just slightly translucent and moist inside (about 10 minutes); cut thickest part to test.

Transfer to a warm platter and serve.