4 cloves garlic, crushed
1/3 cup (80ml) white wine
3 tablespoons lemon juice
1 1/2 tablespoons soy sauce
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley, for garnish (optional)
4 slices lemon, for garnish (optional)


1. In a glass baking dish, whisk together garlic, white wine
2. Add juice, soy sauce, oil and seasoning of choice, salt and pepper
3. Place swordfish into marinade, refrigerate 1 hour, turning frequently
4. Preheat barbecue for high heat, and lightly oil hotplate
5. Barbecue swordfish 5 to 6 minutes each side
6. Garnish with optional parsley and lemon wedges


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