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Grilled Swordfish with Rosemary

Grilled Swordfish with Rosemary

“A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.” – CARLOSA



•  1/2 cup white wine

•  5 cloves garlic, minced

•  2 teaspoons chopped fresh rosemary

•  4 (4 ounce) swordfish steaks

•  1/4 teaspoon salt

•  1/4 teaspoon ground black pepper

•  2 tablespoons lemon juice

•  1 tablespoon extra virgin olive oil

•  4 slices lemon, for garnish



1.  Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.

2.  In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.

3.  Preheat grill for medium heat.

4.  Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.


Source: AllRecipes