As the author of “The Cuisine of California” and “The California Cook,” I have researched California cooking history throughout the 20th century. From patio cooks to garden salads, modern California Cuisine has evolved a lot. This succulent swordfish dish originally relied on mesquite wood to add a smokey sweet flavor to the marinated fish. Today, I cook it on a gas grill or stovetop grill with the tangy, sweet-tart flavor contrast of lemon, garlic and fresh ginger. As the weather warms up, this would be nice to barbecue on your outdoor grill.

Swordfish has a high mercury level and is recommended to be eaten occasionally (once a month or less), but is worth enjoying on occasion with this zesty marinade. You can use other firm-fleshed fish like shark, tuna, and halibut with this marinade.

I have often accompanied this dish with a full-bodied Napa chardonnay, but as time has gone by I prefer a California or New Zealand sauvignon blanc or a French Sancerre with the fish. Try different varietals and see which one you prefer. Serve with vegetable rice or couscous and a saute of zucchini and carrots.

Swordfish in Lemon-Ginger Marinade

Serves 6

Note: Lime juice and zest may be substituted for lemon.

6 swordfish steaks, 1/3 to 1/2 pound each and no more than 1 inch thick

For the marinade:

1/2 cup lemon juice

2 medium cloves garlic, minced

1 1/2 teaspoons minced fresh ginger

1 teaspoon finely chopped lemon zest

1 tablespoon olive oil

2 tablespoons oil

Salt and freshly ground black pepper

1. Combine marinade ingredients in a medium bowl. Whisk until blended. Taste for seasoning. Remove 1/4 cup of marinade for finishing the swordfish.

2. In a large, shallow nonaluminum dish, arrange fish steaks and pour marinade over. Marinate fish for 2 to 4 hours in refrigerator

3. Prepare barbecue for medium-heat grilling or heat grill pan. Remove fish from marinade. Grill fish about 3 inches from flame 3 to 5 minutes on each side, depending upon their thickness. Place the fish on serving plates.

4. Heat remaining marinade in a small saucepan over medium heat. Pour some of the remaining marinade over each steak. Garnish with parsley springs. serve immediately

Advance preparation: The dish may be made ahead through Step 2 up to four hours ahead. Refrigerate.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.