Seafood Marinade for Grilled Swordfish 2 pounds salmon, swordfish, halibut, tuna or your favorite firm seafood “steaks” 1-2 inches thick 1/3 cup soy sauce 1/3 cup White Worcestershire Sauce (Lea & Perrins) 1/3 cup dry white wine 2-3 Tablespoons olive oil Juice of 1 lemon 2 garlic cloves crushed or minced Seasoning: 1 to 2 teaspoons dry or 1 to 2 tablespoons fresh minced oregano, basil, thyme, &/ or rosemary 1. Whisk all ingredients and marinate fish 15 minutes in 1 gallon Ziploc bag in the refrigerator. 2. Prepare Vision Grill for high temperature searing (the fish will be less likely to stick on a hot grill). Use wire grill brush or crumpled foil with long handled tongs to clean grill surface. Lightly oil grill surface with paper towel dipped in vegetable oil and long handled tongs, rub oil quickly over the grill cooking surface. 3. Testing grill readiness: Grill is ready to sear when you are unable to hold you hand 3 inches above cooking surface for longer than three to four seconds. 4. Grill fish 3 minutes per side for fish fillets and 4-6 minutes per side for seafood steaks 4-6 servings