Reviewed: Jan. 6, 2009

This recipe was great! I literally just finished eating and thought I would write my praises on here :) I would have liked a little more kick, so next time I will double the hot pepper - and maybe try some garlic like another reviewer did. I also didn't have any thyme or parsley, but it was still fine without them. Had it with Roasted Garlic and Olive Oil couscous. DELISH!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin Marie

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

Living In: Acton, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

I wasn't too impressed, but it may just be that i'm not a fan of swordfish. The flavors went together better than i anticipated, and i let it marinate a full 3 hours, but the tang of the lime and white wine vinegar were almost overwhelming. I will try it again, only marinating an hour and a half or so and adding a couple of teaspoons of honey. i think the sweetness would add a little more complxity to the tang and heat. I'll update when i try it next.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2008

We have made this over & over for nearly a year now. My husband is a picky eater but loves this one. I used Sriracha Hot Chili Sauce in place of the hot sauce (Asian food aisle). It adds spice without the vinegar flavor of a lot of hot sauces.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

This is super easy and delicious! Go easy on the lemon, as it can quickly overpower the fish. Great, fast marinade.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andrea.galvez

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

This was excellent! I took the advice of a few others and increased the spices, but otherwise follow exactly. Marinated for 4 hours - LOVED IT!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cranwell

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2008

Very yummy. I also used a red wine vinegar and it turned out great. Excellent served with mashed spuds and a bottle of sauv blanc.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CRAZYCROK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2008

My husband really liked this recipe. I marinated his swordfish and shrimp in it. He said the swordfish wasn't spicy. I might marinade longer next time. I only had 15 minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bake4fun

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

OMG!!!! Please try this, people! the only change i made was using white wine (sauvg blanc) instead of vinegar, and i omitted the parsely. everything else i doubled (well, except the hotsauce & cayenne b/c of the hubs taste preferences. me, i'd of loved a kick but i love the man more...) then realized i needed more marinade due to the amount of fish i had (1.50 pounds) so i doubled again. marinaded the swordfish for just over 90 minutes and OH. MY. GAWD!! i personally could not stop raving about how delicious the flavor was even though i was the host. but everyone else was raving as well so i was only joining the chorus. truly the best swordfish i have ever, ever had.

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2008

THIS WAS YUMMY! instead of the white wine vinigar i used red. For the hot sause i used franks red hot. it marinated about an hour. served with wild rice and grilled green squash. I would definently make this again

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sarah

Cooking Level: Expert

Home Town: Apple Valley, California, USA

Living In: Gilbert, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2008

Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

Very good! I've never tried making swordfish before, this was was a first, and it went well. Followed the recipe exactly, I marinated for about two and a half hours...I'm sure I'll be making it again. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

Used this recipe over mahi-mahi and it was delicious! Substituted olive oil for veggie and red wine vinegar for white - my husband and I LOVED it! Will definitely be making this again - thanks for the recipe!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Cara

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2008

We tried this recipe with salmon over brown rice and it was AMAZING!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

E. Wall

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2008

we like lime, we LOVEd this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOYFUL704

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

I added 2 pressed cloves of garlic and used 1/4 tsp. of salt. This marinade is quick, easy and delicious!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jannie5

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2007

This was fantastic, and so quick and easy. It will definitely become a regular recipe in our house. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AnnieM

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

This was good. I didn't have lime so I used lemon. Got all three of my picky kids to at least try the fish. Hubby liked it too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jess

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2007

Best swordfish recipe I've ever used...I was skeptical at first, but the flavors came together just right. I added garlic to the marinade and omitted the salt just for preference. Will be using this recipe again.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

CJ

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2007

I tried this tonight with swordfish steaks from Trader Joes and marinated them for about 2 hours. I added 4 cloves of garlic I had 4 steaks, and also upped all of the spices by 1/2 of what was called for. These were extremely tasty and tender! It was a hit with the family, the flavors all came together perfectly and gave the fish a taste that wasn't over powering on anything. I'll keep this for quick weeknight dinners as what I was looking for tonight for a long time. I'm so surprised this doesn't have more ratings, it's not always about the ratings, it's about the ingredients and if they fit your likes!!!

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2007

This was really good but if I were to make it again, I would use more lime juice - even after 12 hours of marinading, it was still quite subtle. Nice and easy recipe. Thanks, ozahiru!

Was this review helpful? [ YES ]
0 users found this review helpful