Walter Bridge’s Grilled Swordfish Steaks

Directions

In a 13 X 9-inch baking dish stir the dressing, white wine, lemon juice, lime juice, rosemary, dill, and capers together until blended. Cut the swordfish steaks crosswise in half and add to the marinade, turning to coat them. Cover and refrigerate at least 1 hour, turning occasionally.

Preheat the broiler. Remove the swordfish steaks, reserving the marinade, and place on a rack in a broiling pan. Broil as close to the heat source as possible for 8 to 10 minutes without turning, until the fish flakes easily when tested with a fork. Brush once halfway through the broiling time with some of the reserved marinade. Discard the remaining marinade.

Place the swordfish on a platter and garnish with the lemon and lime slices and rosemary sprigs.

(You can also grill the swordfish. About 45 minutes in advance of serving, preheat the grill. Grill the swordfish over medium heat for approximately 5 minutes per side. Brush once halfway through the grilling with the reserved marinade. The fish is done when it flakes easily when tested with a fork.)