Light a charcoal grill or preheat a gas or stovetop grill until very hot. For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon

Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions 1/2 cup chopped scallions, white and green parts (4 scallions) 2 tablespoons good olive oil

Get Swordfish Provencal Recipe from Food Network. For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium …

Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet. Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve. ...

Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily. Remove fish from the heat …

Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers. Brush the grill grates with oil. Place the kebabs on the …

Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 15 to 30 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side.

Arrange the swordfish, or another strongly flavored fish, such as mahi mahi or Spanish mackerel in a shallow dish or plastic container, pour the marinade over them, cover, and marinate for 12 …