Marinated Swordfish Steaks

Oxmoor House
6 servings


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1 1/2 cups butter or margarine
3/4 cup lemon juice
1/2 cup soy sauce
3 tablespoons Dijon mustard
3 tablespoons dill cooking sauce and marinade
3 tablespoons liquid crab and shrimp boil
3 tablespoons garlic powder
6 (1 1/2-inch-thick) swordfish steaks (about 3 pounds)
Lemon slices


Melt butter in a medium saucepan. Add lemon juice, soy sauce, mustard, dill sauce, crab and shrimp boil, and garlic powder; mix well. Cook mixture over medium heat, stirring occasionally, until thoroughly heated. Remove from heat; cool.

Rinse steaks thoroughly in cold water, and pat dry. Place steaks in a large shallow container; pour prepared marinade over steaks. Cover and refrigerate 4 to 6 hours, turning steaks occasionally.

Remove steaks from marinade, reserving marinade. Grill over hot coals 18 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Transfer steaks to a warm serving platter; serve immediately with lemon slices.

Created date

February 2010