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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IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 22, 2008

This was delicious! I didn't had white wine, so I used a little vinegar instead. But still it came out really nice, with a delicate and interesting mix of flavors!!

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Taï

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Reviewed: Jun. 29, 2008

This was absolutely delicious. My husband wasn't to sure about trying a marinade on swordfish because he likes the taste of swordfish by itself but he was won over by this marinade. I followed the recipe exactly except I marinaded it for 3 1/2 hours and poked the fish to help absorb it better. I boiled the remaining marinade and basted the fish while on grill. Hubby used some of it as well and dipped his fish in it at the table. Defintely going to be using this recipe again. Thanks for submitting it.

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Mindi

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Jun. 24, 2008

I used mahi mahi and it was great-very moist and flavorful

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renee

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Reviewed: Feb. 10, 2008

be sure not to overcook the steaks in this great recipe and this dish will be sure to impress!

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 16, 2008

I thought this was okay but not great. I used dried rosemary but fresh would definitely be better. I would try dill maybe next time and a little olive oil in the marinade.

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JCumming

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Reviewed: Oct. 18, 2007

I was honestly skeptical of this recipe...I have never had rosemary and fish. But this was a very delicious meal. Flavors were simple, but combined very well. It got rave reviews from my guests and I loved it too! I accidentally added more rosemary than called for, but turned out great!

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Sep. 17, 2007

I made the recipe just as is except marinaded in a plastic bag for about 3 hours so the marinade covered the fish completely. The fish was amazing. Super taste through out and moist even when done. Everyone loved it. My picky 11 year old ate it right up.

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sjbrc12

Cooking Level: Expert

Living In: Pittsford, New York, USA

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Reviewed: Sep. 11, 2007

I did not care for this - but my boyfriend liked it well enough. I think perhaps that I just don't like swordfish. The recipe was easy to follow though.

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LadyLC21

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Reviewed: Sep. 10, 2007

This was really pretty good. I just don't know if my family is real into swordfish.

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Traci

Cooking Level: Intermediate

Home Town: Dexter, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: Jun. 27, 2007

This was very good! I made it for my husband and his friends and they all loved it. I used dried rosemary because I didn't have a chance to buy fresh.

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JULIESM

Cooking Level: Intermediate

Home Town: Saylorsburg, Pennsylvania, USA

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Reviewed: Jun. 4, 2007

Garlic, wine, fresh rosemary, lemon juice... you can't go wrong when in comes to fish! Great recipe.

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krispixVT

Cooking Level: Intermediate

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Reviewed: May 24, 2007

Awesome! marinated the swordfish steaks at least two hours in the wine, extra garlic and dried Rosemary b/c I didn't have fresh. I poked the steaks with a fork several times to get the flavor in them. Husband grilled and they were the most moist delicious swordfish steaks we've eaten and we've had plenty of them! This is a keeper! UPDATE 7/6/07: Made this again but used some fresh Sturgeon a friend gave us and it wasn't quite as good as the swordfish was. it was much more tough but then I think that is standard for Sturgeon anyhow. The lemon sauce on top was tastey though.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 5, 2007

I tried this recipe with Mahi Mahi since that's what I had on hand- the mix of flavors was really delicious (and didn't require any special ingredients). I ended up marinating it for about 3 hours and cooked it in a grill pan. Thanks for sharing the recipe!

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Blonde Chef

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Reviewed: Aug. 11, 2006

Good, I would make it again.

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Jennifer

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Reviewed: Jul. 14, 2006

Wonderful flavor and very easy! Will make again!

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Justine

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Jun. 24, 2006

Great swordfish recipe - and very easy!

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Steve

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Reviewed: Jun. 2, 2006

This is our family's favorite swordfish recipe, but you do have to marinate longer than what recipe calls for to get the flavor of the marinade. Excellent recipe!!!

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