"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." — CARLOSA
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chopped fresh rosemary
4 (4 ounce)
ground black pepper
extra virgin olive oil
lemon, for garnish
I added 1 Tbs of balsamic vinegar and it made the recipe absolutely wonderful!
The marinade didn't add any real flavour - this is the first time I made swordfish where it had a very strong fishy taste.
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!
This is fabulous! We will have this again...
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.
Very simple yet flavorful! Will definitely cook this one again!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Swordfish with Rosemary
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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