Ingredients:

1 tablespoon grated lemon peel
3/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons prepared horseradish
2 garlic cloves, finely minced
1 teaspoon dried thyme, crushed
1 teaspoon salt
Freshly ground pepper to taste
1 bay leaf
1 1/2 pounds swordfish steaks

Methods:

1. In shallow glass dish, combine all ingredients except fish, mixing well.
2. Add swordfish turn to coat with marinade.Cover and refrigerate at least 2 hours, turning fish occasionally. Drain fish reserve marinade.
3. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
4. Grill swordfish over medium-hot heat 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 a fork, basting lightly with marinade.

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