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Grilled Swordfish with Rosemary
This was great! Great flavor, great consistency! My first venture with swordfish on the grill. Always afraid it would come out too dry.Didn't make the separate lemon sauce. Instead put all the ingredients in the marinade. Marinated for 2 hrs in sealable plastic bag and discarded marinade. Basted the swordfish with additional olive oil on both sides while grilling to prevent its drying out. Served with additional lemon juice on the side for those who so desired. Final note: use only FRESH swordfish. Previously frozen doesn't cut it! Thanks to CARLOSA for a wonderful treat. Will do this again and again.
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Reviewed On:
Aug. 27, 2009
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