Marinated Swordfish

Marinated Swordfish (Great for all phases)


  • 1 lb. swordfish steak, about 1″ thick
  • 2 tbsp. olive or vegetable oil
  • 2 tsp. lemon juice
  • 2 lg. cloves garlic, crushed
  • 1/2 tsp. dried oregano leaves
  • 1/8 tsp. salt
  • Dash of pepper
  • 4 lemon wedges


Cut fish steaks into 4 serving pieces. Place in ungreased square baking dish, 8 x 8 x 2 inches. Mix oil, lemon juice, garlic and oregano; pour over fish. Cover and refrigerate, turning fish occasionally, 4 hours.

Remove fish from marinade; reserve marinade. Broil or Grill

Broil: Place fish on rack in broiler pan; brush with marinade. Set oven control to broil and/or 550 degrees. Broil fish with tops 2-3 inches from heat until light brown, about 5 minutes. Turn carefully; brush with remaining marinade. Broil until fish flakes easily with fork, 5-8 minutes longer.
Grill: Either grease the grill or use a greased hinged-wire “cage”. Grill over medium high heat, 8-10 minutes each side. (Fish should flake easily, don’t overcook.)
Serve: Sprinkle with salt and pepper; garnish with lemon wedges. 4 servings – 260 calories each.

Photo: Served with side of Rutabaga Fries and Steamed Asparagus

July 15, 2014 by Kristi Kirkham
Tags: Seafood
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