Lemon Barbecued Swordfish Steaks

Featured by Robert Stemmler Winery in the Platinum Wine Club.


3 pounds swordfish steaks, 1 inch thick
1 Tbs. fresh lemon peel, grated
3/4 cup freshly squeezed lemon juice
3/4 cup vegetable oil or olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
2 tsp. horseradish
1 pinch each garlic and onion powder
1 pinch paprika
olive oil spray
fresh lemon slices, for garnishing


Spray an ovenproof dish lightly with Pam or olive oil spray. Place fish in the dish and spray fish also. Combine remaining ingredients (except for garlic powder, onion powder, and paprika) and marinate in refrigerator overnight. The next day, drain and reserve marinade for basting; pour marinade into a small saucepan, bring to a boil and allow to cool. Meanwhile, grease the grill lightly with Pam or olive oil spray. Season the fish well with salt, pepper, garlic powder, onion powder, and paprika. Place swordfish steaks over hot coals and grill approximately 10 minutes per side, basting often with the reserved marinade. Serve with fresh lemon slices. Enjoy!

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