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Peppered Swordfish Steaks

Peppered Swordfish Steaks

Oxmoor House JANUARY 1984

  • Yield: 4 servings


  • 4 (1-inch-thick) swordfish steaks
  • 1/2 cup Chablis or other dry white wine
  • 1/4 cup lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 medium cloves garlic, minced
  • Cracked black pepper
  • Fresh watercress (optional)
  • Tangy Mustard Sauce


Rinse steaks thoroughly with cold water; drain and pat dry. Place steaks in a large shallow container. Combine white wine, lemon juice, soy sauce, Worcestershire sauce, and garlic; pour over steaks. Cover and marinate at least 4 hours, turning steaks twice.

Remove steaks from marinade; discard marinade. Lightly coat one side of each steak with pepper. Place steaks in a wire grilling basket. Grill over medium coals 18 minutes on each side or until fish flakes easily when tested with a fork.

Transfer steaks to a serving platter; garnish with watercress, if desired. Serve immediately with Tangy Mustard Sauce.


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Peppered Swordfish Steaks Recipe