Grilled Swordfish with Rosemary Recipe -
Grilled Swordfish with Rosemary Recipe

Grilled Swordfish with Rosemary

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    1 hr 20 mins


  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.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2006

This was awesome! I used 1 tsp. dried rosemary instead of fresh because that's all I had on hand, and marinated for about 6 hours. I wouldn't hesistate using this same marinade for shrimp either! I pan-fried instead of grilling - used cooking spray, and cooked on med. high heat for about 4 minutes on each side. The second time I made this, I used fresh rosemary - what a difference it made! I think I'll omit the lemon from the olive oil drizzle - was too lemony, and it overpowered the fresh rosemary. I served this with "Couscous with Mushrooms and Sun-Dried Tomatoes" from this site, and they really went well together. Thanks for the recipe!

Most Helpful Critical Review
Jan 25, 2004

The marinade didn't add any real flavour - this is the first time I made swordfish where it had a very strong fishy taste.

Jan 25, 2004

I added 1 Tbs of balsamic vinegar and it made the recipe absolutely wonderful!

Jul 27, 2003

This is fabulous! We will have this again...

Jan 25, 2004

This is a great recipe. I used the broiler instead of grilling it. I bought high quality swordfish, from a fish store, not a grocery store.

Jan 25, 2004

Very simple yet flavorful! Will definitely cook this one again!

Aug 05, 2003

This recipe was great! This was the first time I've ever cooked or eaten swordfish. The flavor was wonderful and the texture was different from what I expected-a nice surprise. Can't wait to have this again!

Jan 07, 2005

I made this with ahi tuna instead of swordfish because that was what I had on hand. You must marinate this longer than the recipe calls for. Otherwise, you just won't get that great wine/rosemary taste.


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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