|Grated lemon peel||1 Tablespoon|
|Fresh lemon juice||3⁄4 Cup (12 tbs)|
|Olive oil/Vegetable oil||3⁄4 Cup (12 tbs)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Prepared horseradish||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1 Teaspoon, crushed|
|Swordfish steaks||1 1⁄2 Pound|
In shallow glass dish, combine all ingredients except fish.
Add swordfish; turn to coat with marinade.
Cover and refrigerate at least 2 hours, turning fish occasionally.
Drain fish; reserve marinade.
Grill swordfish, on uncovered grill, over medium-hot Charcoal Briquets about 7 minutes, basting lightly with marinade.
Carefully turn swordfish and grill 5 to 6 minutes longer or until fish flakes easily when tested with fork, basting lightly with marinade.