INGREDIENTS
6 swordfish steaks
1 cup vegetable oil
1 lemon, juice only
5 cloves garlic, minced
2 TBSP. dried basil
1 TBSP. dried oregano
1 tsp. celery salt
1/2 cup butter, melted
1/2 tsp. black pepper
Parsley for garnish
DIRECTIONS
Combine oil, the juice of 1 lemon, garlic, basil, oregano, celery salt and pepper.
Mix well. Brush both sides of the fish generously with the mixture.
Place the steaks in a shallow dish; pour marinade over fish.
Refrigerate for 2 hours, turning steaks every 30 minutes.
Grill about 6 inches from coals for 5 minutes.
Turn and baste with marinade.
Grill for 6 to 7 more minutes.
Serve brushed with the melted butter and top with fresh parsley.
Serves 6.
