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.

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-low heat ...

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

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 and serve ...

1 pound swordfish steaks, skin removed, cut into 1-inch cubes. 1/3 cup white wine. 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend) Extra-virgin olive oil, for drizzling.

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

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.