Marinated Swordfish Steaks

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
  3. 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.
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