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've made this a few times now and it's a keeper! everyone loves it, so easy, all ingredients on hand. One suggestion to all...I hate opening a new bottle of white wine for a little bit needed in a recipe, so now I buy those little 4-packs in the liquor store and keep them around for recipes like this!!! No waste!
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!
My wife is on Weight Watchers. The recipe for the swordfish was GREAT! I didn't have any white wine at the time, but did subitute a desert wine.This gave the fish a nice light sweet taste. (I got this idea from when we were in Alaska.
Thanks for your recipe.
Wonderful! This was soooo delicious. I did change it to 1 table oil of seasame oil and 1 table spoon of olive oil. Also added toasted seasame seeds to top it off. Very good. Served with Brown Rice and Corn on ALL Recipes and Summer Squash on All Recipes as well.
This marinade was awesome! I cut up the swordfish steaks for kabobs and marinated for 8 hours. I will definitely use this recipe again.
I live in the middle of nowhere and swordfish was still cheaper than a decent cut of steak. You've probably got all the ingredients already. Take a few minutes to mix up the marinade and throw it in the fridge. Oh look you used white wine in the marinade! What a coincidence - you cracked a bottle of wine for the food and now have an hour to kill! When it's finally time to cook the steaks it'll only take 10min on high heat for them to come out perfectly. Turn them slightly half way through each side to get that nice crosshatch marking from the grill. And throw in some frozen veggies for a great side. Now you've had an hour over some nice white wine and are eating phenomenal swordfish.
Good, but I think I will follow another reviewer's idea of cutting the fish into kabobs. The marinade did not fully infuse the steaks even after 8 hours.
This was a great recipe. I had all the ingredients at hand. This was the first time I had swordfish. I will be making this dish again.
