Reviewed: May 20, 2012

Very simpe and fast. I followed the directions grilling it to the T and it came out excellent. Nice and moist

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Reviewed: May 20, 2012

Really good! I didn't measure anything and broiled instead of grilled, and it still came out great. I was a bit skepical about the poultry seasoning, but I couldn't tell that's what the "secret ingredient" was. Don't skip it, it really makes the dish!

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Kelly

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Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: May 12, 2012

I tried this recipe although I had my doubts about it. I couldn't imagine a swordfish recipe that included poultry seasoning. However, the flavors blended well and the swordfish turned out to be an excellent main dish. If you haven't already, try this recipe. I don't think you will be disappointed.

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Nightbird

Reviewed: Apr. 29, 2012

I thought it was pretty bland.

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Linda

Reviewed: Apr. 24, 2012

This marinade was wonderful. We bought fresh swordfish from the fish market. It was a big hit. My daughter wants the recipe..Thank you!!

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Elaine

Reviewed: Mar. 27, 2012

I cook swordfish regularly and this is the best recipe I have ever used for swordfish. I cooked it last night and gave some to my sister in law and she also said it was the best. The only thing I added was 1 teaspoon cajun spice. I cooked it on a charcoal grill.

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Tommy Hunter

Reviewed: Mar. 25, 2012

Excellent marinade, however agree with other reviewers that swordfish needs to be marinated 6-8 hours. I will also used a little more soy sauce next time.

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Ashley Shimberg

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Mar. 24, 2012

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.

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ajp

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Mar. 11, 2012

I thought this was a delicious recipe for swordfish. We cooked on the grill as stated and it was delicious. I could not get my calories at 258 tho, but maybe if I use a bit less oil (i used what was shown). I marinated for 1 1/2 hrs. I think longer would have been even better. Great dish. Thanks Mike.

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The Chief Chef

Reviewed: Mar. 3, 2012

Ever since the first time I used this marinade for my oven baked fish, I've been using it for other things like chicken, shrimp and even beef. Amazing.

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