1/4 cup minced fresh parsley
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 teaspoons Dijon mustard
1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
1/2 teaspoon pepper
1 1/2 pound swordfish or shark skeak (3/4 inch thick)
1. In shallow dish large enough to hold steaks in single layer, mix together parsley, oil, lemon juice, garlic, oregano, mustard, thyme and pepper. Add steaks, turning to coat well; cover and arinate for 30 minutes at room temperature or 1 hour in refrigerator, turning often.
2. Remove steaks, reserving any marinade. Cook on greased grill over hot coals or on high setting for 3 to 4 minutes or until steaks are well marked. Turning carefully and brushing lightly with marinade, cook for 3 to 4 minutes longer or until fish flakes easily when tested with fork. Season with salt to taste.