Reviewed: Nov. 3, 2009

I didn't care much for this but it may have been my fault. The swordfish I bought was fishy--may have been old. My daughter, however, loved this. She loves just about any kind of fish. So the marinade is awesome...just make sure your swordfish is fresh!!

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Luv2Cook

Cooking Level: Expert

Home Town: Tunkhannock, Pennsylvania, USA

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Reviewed: Oct. 30, 2009

this was good... i think i should have marinated it longer (i did it for about 45 minutes). i will try it again.

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orionmalkovich

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Reviewed: Oct. 6, 2009

not hard to make, tasted great, my husband loved it, first time I've ever made swordfish too! definately give it a few more go's!

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Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

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Reviewed: Sep. 12, 2009

I used this exact recipe on forzen swordfish purchased from Trader Joes & it was DELICIOUS! The fish came our full of well-balanced flavor. 5 stars! Thank you Ozahiru!

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A2

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Reviewed: Aug. 19, 2009

We tried this recipe tonight - it was great. We normally do not like fish and we will have this again.

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LORI

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Reviewed: Aug. 10, 2009

Maybe I just don't like swordfish, but this marinade didn't do a thing. I followed the recipe and used 1/4 lb piece of swordfish bought fresh from a fish store in NYC. I let it marinade for about 50 minutes. For some reason, it just tasted very bland at the end.

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jpnoho1213

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Reviewed: Aug. 9, 2009

This was fantastic! I followed the recipe exactly, although I used lemon juice instead of lime since that was all I had. Our fish was fresh from the butcher, so I am sure this helped, but the marinade itself was great. We are adding this into our regular rotation and have already bought lime juice to try next time.

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Kristi

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 4, 2009

Loved this recipe! I was missing a few ingredients, so I improvised - margarita mix in place of lime juice, red wine vinegar instead of white wine vinegar. I mistakenly used rosemary instead of thyme, found the thyme and added it too. The swordfish marinated overnight and was very tasty.

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ksefrino

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Reviewed: Jul. 29, 2009

This was absolutely delicious! The swordfish was tender and tasted great grilled. I used the tip on using white wine instead of white vinegar and didn't have cayenne pepper so I added paprika and used a little extra hot sauce (Texas Pete) and it had a nice, but subtle kick. I served it with a mango salsa that really complimented the flavors in the marinade. Yummy!!!

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vikit46

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Reviewed: Jul. 25, 2009

I used this marinade as the idea for my latest swordfish dinner and it was delicious! I used white balsamic vinegar which added a really nice flavor, and left out the parsley cause I didn't have it... I also didn't have the hot sauce or the cayenne pepper and so just shook in a healthy amount of red pepper flakes. Marinated in the fridge for about an hour and then baked at 350 for about 20 minutes. YUM!! The fish was slightly underdone in the middle so I left it in the hot dish on the table while we ate our appetizers and by the time we were ready for it it was just PERFECT - tender, hot, and juicy - the way swordfish should be!!

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HGfoodie

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Reviewed: Jul. 15, 2009

EXCELLENT!! We really enjoyed this and I marinaded our swordfish for about 3 hours while we were at baseball. Only small changes I made were not using the parsley (didn't have any) and used fresh ginger instead of dried...yummy! This had great flavour and the cayenne/hot sauce added a nice spicy tang with the lime juice! Definite keeper!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 15, 2009

Easy to make, excellent flavor- not too overpowering. I couldn't detect the hot sauce or the cayenne in terms of heat so if you're looking for spicy, up the amount. I left out the parsley (didn't have any) and used Frank's lime hot sauce. It complimented the fresh lime nicely. I cooked the fish on a George Foreman grill for about 3.5 minutes. It was perfectly flaky. The Foreman cooking guide recommended 6-8 minutes... that would have been way too long!

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SKellenbeck

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Reviewed: Jun. 2, 2009

Nice flavor. I really enjoyed the taste

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Mike

Cooking Level: Intermediate

Home Town: North Bergen, New Jersey, USA

Living In: Absecon, New Jersey, USA

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Reviewed: May 25, 2009

This was delicious. Even I loved it and usually I am very discerning when it comes to stars. It was moist and savory. I broiled it a bit longer (two minutes more) on the second side because lately the swordfish recipes I have using leave it a little undone. This was truly perfect. Thank you Ozahiru...

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LilMsMetaphor

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 21, 2009

Outstanding! Moist and flavorful. My very picky fiance has now claimed this as his fav fish. I did as well. Used red wine vinegar and lemon, I am sure either way is delicious. Served with butter lettuce salad w/balsamic vinegar dressing and a side of broccoli.

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snowwhitetao

Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

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Reviewed: Apr. 17, 2009

Exellent recipe, the fish was very tender. I combined all ingredients, including the oil, lemon and 1 tbsp balsamic vinegar in a large ziploc bag and marinated 4 hrs. I brushed the fish with olive oil on the grill. This will now be my go to recipe for grilled swordfish. Yummmm.

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Kathleen

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Apr. 5, 2009

This truly was an easy recipe! We had just bought the fish VERY fresh and I marinaded it and my husband grilled it. We both agreed that it may have been the best swordfish either of us have had! I didnt have veg. oil, so I used olive oil. Also didn't have lime juice or white wine vinegar, so I used lemon juice and red wine vinegar.

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cho2lek

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Reviewed: Mar. 21, 2009

So good and so easy! I love lime so I added a little more lime juice and the zest. Made it with Asian Coconut rice and the combined flavors were AWESOME! Will definitely be making again.

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