Peppered Swordfish Steaks

• 4 (1-inch-thick) swordfish steaks
• 1/2 cup Chablis or other dry white wine
• 1/4 cup lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 medium cloves garlic, minced
• Cracked black pepper
• Fresh watercress (optional)

1. Rinse steaks thoroughly with cold water; drain and pat dry. Place steaks in a large shallow container. Combine white wine, lemon juice, soy sauce, Worcestershire sauce, and garlic; pour over steaks. Cover and marinate at least 4 hours, turning steaks twice.
2. Remove steaks from marinade; discard marinade. Lightly coat one side of each steak with pepper. Place steaks in a wire grilling basket. Grill over medium coals 18 minutes on each side or until fish flakes easily when tested with a fork.
3. Transfer steaks to a serving platter; garnish with watercress, if desired. Serve immediately with Tangy Mustard Sauce.

swordfish steaks, chablis, lemon juice, soy sauce, worcestershire sauce, garlic, pepper, fresh watercress

Taken from www.myrecipes.com/recipe/peppered-swordfish-steaks (may not work)