Reviewed: Oct. 14, 2009

Absolutely delicious! I went ahead and added the olive oil mixture to my baking dish and baked my swordfish at 350 for 20-23 minutes and flipped it halfway. It was my husband's first time eating swordfish and he loved it! I also only used 2 cloves of garlic because he doesn't like garlic quite as much as I do. It was still plenty garlicky!

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3Horses

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Reviewed: Oct. 11, 2009

Very good - used splash of balasamic vinegar as someone else suggested. Would highly recommend marinating 6+ hours for the fish to really absorb flavor. Will make again!

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KelliKupcakes

Cooking Level: Intermediate

Home Town: Boelus, Nebraska, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 28, 2009

Delicious and easy. Loved the flavor of the sauce. Thanks!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Sep. 22, 2009

Just the right touch of flavor! My husband liked the time recommended for the grill, since we don't grill much fish. It was cooked perfectly. I added the grated zest of half a lemon to the olive oil/lemon sauce and it made the dish just sing. We are garlic lovers, but others might want just a bit less of the raw garlic in the marinade. Thanks for a dinner treat. Our guests raved about it.

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Marty's Daughter

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Reviewed: Aug. 27, 2009

This was great! Great flavor, great consistency! My first venture with swordfish on the grill. Always afraid it would come out too dry.Didn't make the separate lemon sauce. Instead put all the ingredients in the marinade. Marinated for 2 hrs in sealable plastic bag and discarded marinade. Basted the swordfish with additional olive oil on both sides while grilling to prevent its drying out. Served with additional lemon juice on the side for those who so desired. Final note: use only FRESH swordfish. Previously frozen doesn't cut it! Thanks to CARLOSA for a wonderful treat. Will do this again and again.

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revdral

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Reviewed: Aug. 1, 2009

I made this recipe for my grandfather and my boyfriend. The three of us liked the recipe it was good. Not the best thing ever but it was good. Only thing I added was a little bit of parsley. Next time I will let the swordfish marinate at least a half an hour longer.

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BambiEyes83

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Reviewed: Jul. 22, 2009

I marinated the fresh swordfish for about 2 1/2 hours, but I didn't make the sauce. Ordinarily, both my husband and I like swordfish a lot. This recipe was uninspiring and bland - my husband really disliked it. I thought it was ok at best. Definitely won't be making this again!

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DENISEC65

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Reviewed: Jul. 21, 2009

This was very good. I marinated it overnight and added some extra garlic (always). It came out very well. Will make again.

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LGREENE2

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Reviewed: Jul. 2, 2009

This is definitely an 8 hour plus marinade. Rounded down from a "4.5" rating as it needed a bit of help to infuse the flesh w/ flavor, but the choices and ratios require no adjustment. I ground fresh rosemary to use in the marinade and used slightly more garlic. Also gently, but thoroughly, pierced the flesh to a depth of about 3/8" on both sides before marinating. The steaks were fabulous with plenty of flavor. I served this with a dill-yogurt side sauce, an escarole salad and some grilled ears of corn. My wife says I spoil her, but I think she deserves it.

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Carnivore

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

i would have given this three stars, and my husband said five, so we compromised. it was oooookay....but really the lemon "sauce" was kind of overpowering. which surprised me coz swordfish is fishy! but it didnt do much for me. i think it was just tooooo liquidy for a sauce. it would be better if it was thickened into a glaze. made with asparagus and baby red potatoes.

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: May 17, 2009

This was excellent and very easy to make. Swordfish doesn't make as much of a mess as other fish on the grill, which is great.

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 6, 2009

This recipe was pretty good. Not amazing, but very simple to do. I marinated it for 2 hours, so I can't whether 1 hour would have been enough. But 2 certainly is.

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Dana

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Reviewed: Apr. 24, 2009

My picky hubby liked this. I broiled it in the oven. Go easy on the lemon.

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Sqkrchik

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Playa Del Rey, California, USA

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Reviewed: Apr. 15, 2009

Perfect and yummy. Will use again...did it with halibut

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LINDAANA

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Reviewed: Apr. 5, 2009

Was good, especially the lemon sauce added at the end. Made with green beans, and the sauce ran into them, making them even better too!

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animlgrl

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Reviewed: Mar. 13, 2009

Very good. Except my hubby got busy talking to the neighbor and we ended up with very very crispy fish!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Mar. 8, 2009

Excellent!

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Kim W

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Reviewed: Feb. 1, 2009

My father-in-law requested I make this for his 76th birthday party. An annual event with approximately 15 discriminating mouths.

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Jo-Jo Dancer

Cooking Level: Intermediate

Home Town: Kennebunkport, Maine, USA

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Reviewed: Nov. 4, 2008

first time making swordfish and this recipe was superb!

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MARISAMDL4

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Reviewed: Oct. 27, 2008

Delicious! My family's very first swordfish and what a hit! I will make this again and again. Also my first time cooking with Rosemary. I seasoned the swordfish steaks with light salt, pepper and seafood magic seasoning. I added about 2 tablespoons of Low Sodium soy sauce and 1 Tbsp of lemon juice to the marinade and marinated for about an hour. Then, since I don't have a grill, I poured the marinade over the top and baked at 400 for about 15 minutes, then turned over, added the lemon, olive oil, rosemary sauce, and baked for another 15 minutes. Then I broiled for about 3 minutes just to brown the top a tiny bit. Not only was it delicious, but my house smelled wonderful while it was cooking. Served with long grain and wild rice and side salad.

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