Portuguese Citrus Marinated Swordfish Recipe

Name: Portuguese Citrus Marinated Swordfish Recipe
Ingredients: 1/4 cup orange juice (freshly squeezed works best); 1 lemon, juice of (I've used lime as well or combination thereof, depending on what you've got); 2 tablespoons red wine vinegar (white wine vinegar works well too); 2 tablespoons olive oil; 2 tablespoons garlic, finely chopped; 3 tablespoons dark rum (I use spiced); 1 tablespoon smoked paprika (regular is fine too); 1 tablespoon onion powder; 1 tablespoon garlic powder; 2 tablespoons hot sauce, more or less, to taste, depending on the brand (I use a Portuguese hot sauce); 1 tablespoon dried parsley (dried cilantro or even oregano is fine, but if using oregano use a little less so it won't overpower the flavor); Kosher salt, to taste; Black pepper, to taste; *FISH*; 2 pounds swordfish (about 2 swordfish steaks); Melted butter, optional

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Here's a version of Portuguese Swordfish that I make. During the winter months, the broiler is used and during the summer months, it's great

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Cooking tools:

Broiler rack
Grill
Oven
Chef's knife
Cutting board
Zip-top bag
Mixing bowl
Refrigerator
Measuring spoon
Pastry brush
Tongs
Paper towel

Ingredients

1/4 cup orange juice (freshly squeezed works best)
1 lemon, juice of (I've used lime as well or combination thereof, depending on what you've got)
2 tablespoons red wine vinegar (white wine vinegar works well too)
2 tablespoons olive oil
2 tablespoons garlic, finely chopped
3 tablespoons dark rum (I use spiced)
1 tablespoon smoked paprika (regular is fine too)
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons hot sauce, more or less, to taste, depending on the brand (I use a Portuguese hot sauce)
1 tablespoon dried parsley (dried cilantro or even oregano is fine, but if using oregano use a little less so it won't overpower the flavor)
Kosher salt, to taste
Black pepper, to taste
*FISH*
2 pounds swordfish (about 2 swordfish steaks)
Melted butter, optional