But just for 30 - 40 minutes while I prepped the rest of dinner.
The potatoes were quite easy as well. I par boiled small red potatoes till a fork inserted easily. I then cut the potatoes in half and poured some of the herb marinade over them, tossing to coat and sauteed in a hot skillet till golden with a nice browned crust.
While the potatoes were sauteing I fired up the grill to medium high. With the fish on the grill, brush the extra marinade on it during it's cooking time. The swordfish should be cooked for approximately 4-5 minutes per side (It is recommended that a fish of a 1 inch thickness should be cooked for ten minutes).
1/4 Cup Olive Oil
2 Tablespoons Juice from ripe Lemon
3/4 cup white wine (I like a Penot Grigio with fish)
1/2 cup packed finely chopped Parsley, Oregano, Thyme
Fresh Ground Black Pepper to taste (three - four twists of the mill on fine)
pinch of sea salt
1/4 tsp. red pepper flakes
2 cloves fresh garlic finely minced
1/2 of a shallot finely minced
Whisk ingredients well. Pour some over the swordfish steaks reserving some for the potatoes and for brushing on the steaks while grilling. Let steaks rest in refrigerator while your prepping your dinner.