To make the marinade: Mix wine, lemon juice, soy sauce, olive oil, garlic, poultry seasoning, salt, and pepper in a glass baking dish until combined.

Lay swordfish steaks in marinade; turn to coat. Refrigerate for 1 hour, turning frequently.

Preheat an outdoor grill for high heat and lightly oil the grate.

Cook swordfish steaks on the preheated grill until cooked through and the fish flakes easily with a fork, 5 to 6 minutes per side; discard marinade. An instant-read thermometer inserted into the center of each steak should read at least 145 degrees F (63 degrees C).

Garnish swordfish steaks with parsley and serve with lemon wedges.