You Need: (Serves 4)
- 4 swordfish steaks or cutlets
- 2 tablespoons olive oil
- 1/2 cup white wine vinegar
- 1 clove garlic, minced or pressed
- 1/4 cup parsley, chopped
- 1/4 teaspoon dried oregano
In a non-reactive dish, stir together olive oil, vinegar, garlic, parsley and oregano; reserve 1/4 cup.
Rinse fish and pat dry. Add fish to remaining mixture and marinate for 15-30 minutes, turning fish several times. Lift fish out; discard marinade.
Place fish on a well-greased grill 4-6 inches above a solid bed of hot coals. Cook fish, turning ove and brushing often with reserved marinade, until just slightly translucent and moist inside (about 10 minutes); cut thickest part to test.
Transfer to a warm platter and serve.