Place the swordfish in a large bowl or a resealable bag.
In a small mixing bowl combine the olive oil, garlic, soy sauce, lemon juice, red wine vinegar, rosemary, thyme, salt, and pepper; whisk until well incorporated.
Pour the marinade over the swordfish and seal the bag. (Or cover the bowl)
Place in the fridge for 20 to 30 minutes, or up to 8 hours.
Remove the swordfish from the bag; discard the marinade.
Preheat your grill to medium-high heat.
Grill the swordfish steaks for about 5 to 7 minutes per side, or until cooked through and opaque. Swordfish is cooked through when internal temperature registers at 145˚F.
Remove from grill.
Garnish with parsley and serve with lemon wedges.