INGREDIENTS
• 4 swordfish steaks 4-6 ounces each
• 1/4 cup olive oil
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons soy sauce
• 1 teaspoon lemon zest
• 2 teaspoons fresh parsley chopped
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon minced garlic
• Lemon wedges for serving
DIRECTIONS
Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
Add the swordfish to the marinade.
Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.
