I used this marinade as the idea for my latest swordfish dinner and it was delicious! I used white balsamic vinegar which added a really nice flavor, and left out the parsley cause I didn't have it... I also didn't have the hot sauce or the cayenne pepper and so just shook in a healthy amount of red pepper flakes. Marinated in the fridge for about an hour and then baked at 350 for about 20 minutes. YUM!! The fish was slightly underdone in the middle so I left it in the hot dish on the table while we ate our appetizers and by the time we were ready for it it was just PERFECT - tender, hot, and juicy - the way swordfish should be!!

Reviewed On: Jul. 25, 2009