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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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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2 users found this review helpful

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Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

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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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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8 users found this review helpful

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LORI

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

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

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

Cooking Level: Intermediate

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

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

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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