Reviewed: Oct. 15, 2008

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!

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ANTGINA

Cooking Level: Expert

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Reviewed: Oct. 14, 2008

I made this the other night and ended up doing it inside in the broiler. It was amazing!! My boyfriend said this was the best swordfish that I have ever made.

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Veronica W.

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Reviewed: Aug. 18, 2008

This was an excellent dish. Flavorful and easy to prepare. I left out the white wine (didn't have any) but otherwise didn't change a thing. I was worried about it having too much soy sauce based on other reviews but it didn't stand out at all. A definite keeper!

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jul. 20, 2008

Yum! This is the first time I've had swordfish so I don't know if it's the fish or the recipe, but this was delicious. Now I had to change a couple things but I don't think it mattered. I didn't have any sort of poultry seasonings so I threw in a little bit of oregano, and I didn't have white whine so I used a couple spoonfuls of amaretto (which I thought turned out very good). The way this cooks up and the texture is great, and I think there was plenty of flavor (fish is meant to be subtle, right?) I gotta give it a four out of five though I'd give it a five, just because my mom liked it less than me.

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SnowyTater

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Reviewed: Jul. 4, 2008

Very yummy! The marinade for the swordfish was fantastic!

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SusieQ

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jul. 1, 2008

This recipe was phenomenal! We used our Food Saver cylindars to marinade the steaks, and it really only needed 10-20 minutes as the juice sucked right into the steaks (after extracting oxygen). They were sooo flavorful! We basted the steaks between flips. We had to cook a little longer than indicated, more like 7-8 minutes each side. Very tasty. We made them with squash/zucchini cut lengthwise, lightly seasoned and put on the grill for about 5 minutes each side. We will definitely use this recipe again!

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YHWH Bread of Life

Cooking Level: Expert

Living In: Newark, Delaware, USA

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Reviewed: Jun. 27, 2008

I made this the other night, I didn't really measure everything out, but it was very good. I used a charcol grill, so there was a smokey flavor..... I recoment this highly, I will be using it again.

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YLOROSE1

Cooking Level: Intermediate

Home Town: Fruitport, Michigan, USA

Living In: Yuba City, California, USA

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Reviewed: Jun. 26, 2008

I'm rating this a 3 but I really wanted it to be a 5...I had made the Swordfish with Rosemary on this site before and was so impressed by it that I thought since this was so similar it would be almost as great or better. Well, it wasn't near as great. I marinated 5 smaller swordfish steaks for about 2 hours and I added extra fresh chopped garlic, fresh basil and it still didn't taste as fresh and light as the other one did. I'm glad I tried it, but I am going to stick with the other one for my swordfish from now on. I must say that this isn't bad by any means, just is really lacking in the flavor department. I also forgot to puncture the fish to absorb the flavors too so maybe that had something to do with it not sure. I don't think many people do that step with fish anyhow.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 26, 2008

Very Good.

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KREINESTJA

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Reviewed: Apr. 14, 2008

overpowered the fish

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Feb. 23, 2008

My husband and I eat a lot of fish, and this is one of my very favorite recipes! I marinated it quite a while in a plastic bag in the fridge. The flavor is outstanding!

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Casey

Cooking Level: Beginning

Home Town: Council Grove, Kansas, USA

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Reviewed: Sep. 11, 2007

We made this tonight, excellent! I did omit the oil as I'm trying to be heart healthy, and I only marinated for 45 minutes. Next time I will let it sit for 2 hours is our steaks are that thick again. Thanks this is a keeper!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Sep. 8, 2007

I marinated this fish for 8 hours, I don't know maybe that was too long? It was not good. Sorry, will not make this again. I think I will stick with swordfish with mango salsa.

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DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Sep. 3, 2007

Served it tonight to my husband and in-laws and everyone said it was the best swordfish they'd ever had. The only change I made was using a teaspoon each of thyme and marjoram in place of the tablespoon of poultry seasoning. I did as other reviewers suggested and marinated it in a ziploc bag in the fridge for an hour. Thank you for posting it!

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Judy Fine

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Reviewed: Aug. 16, 2007

Quite good. I omit the poultry seasoning.

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Sarah

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2007

I made this marinade and used Shark Steaks instead. It turned out very nice!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 31, 2007

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!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 25, 2007

This was very good -- not an overpowering marinade, but tasty and I imagine it would be good on salmon or other fish as well. However, I found I wanted a little something else though...Maybe next time I will serve it with a fruit salsa or something like that. This time we just had rice and a salad and just a little something was missing.

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SJRJA

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Reviewed: Jul. 20, 2007

This was DELICIOUS!! I made this and my husband and I enjoyed it with a nice wine. It was tender, flaky, and just right!

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Dorsey

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Reviewed: Jul. 6, 2007

This is excellent! The swordfish has a wonderful flavor from the marinade. I used a large ziploc bag to marinate the fish, and just squeezed out all of the air so the marinade had no where to go but into the fish. Prepared on a grill and served with asparagus and wild rice - this was delicious!!! All family members said this was a keeper.

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JONI

Cooking Level: Expert

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Grilled Marinated Swordfish

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