Reviewed: Jul. 31, 2005

There were not enough Swordfish steaks at the grocery store so I used Yellow Fin Tuna steaks. The results were excellent!

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Lisa D

Cooking Level: Expert

Home Town: Hershey, Pennsylvania, USA

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Reviewed: May 11, 2005

Was pretyy disappointed in this recipie. I read some of the earlier reviews and marinated for about 3 threes, but none of the flavors came through.

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SBorodko

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jan. 7, 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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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 20, 2004

I don't mean to sound surprised, but I am -- this was good! I'm not a big fish fan, but felt like some fish. We didn't get to marinade for as long as we would have liked (only an hour or so), then out it on the grill -- it was great!

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AUDRASMITH

Cooking Level: Expert

Living In: San Clemente, California, USA

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Reviewed: Jun. 3, 2004

I am rating this a 4 instead of 5 only because I agree with other reviewers that 1 hour marinating time is not nearly long enough, and the fish can use an extra "kick" of flavor. I poked the steaks with a fork before marinating and left them in for 6 hours, and served "Tiger Sauce" (a brand of condiment) at the table. The steaks were very good at serving, but with a little Tiger Sauce, they were incredible! Next I will add some to the marinade.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 18, 2004

Delicious marinade. I left the swordfish steaks in the freezer too long, they were a little tough. But the recipe for the sauce was very nice and light so it wasn't too fishy, very tasty.

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SAHEATH

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Reviewed: Apr. 13, 2004

This was not bad. Easy and quick.

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JENN_77

Cooking Level: Expert

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Reviewed: Apr. 1, 2004

We really liked this marianade and sauce. I used ahi (yellowfin tuna) because I didn't have any swordfish in my freezer. Ahi worked well with the rosemary. I added about 1 tbsp balsamic vinegar to the sauce as someone else reccommended. Unfortunately the fish overcooked a bit but that was my fault. We will make this again probably with swordfish next time.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Mar. 12, 2004

Fantastic! Used 'Dry' RoseMary, but did everything else the same. Only let it marinade for about 40-minutes. Put a little olive oil in skillet and cooked on Medium heat 4-mins on each side. Put the 'Garlic' from the marinade in the skillet and let it get golden brown. I also added a touch of fresh ground Pepper to the LemonMixture & whisked to a light-lemony color. FRESH Lemon & Garlic are the key to this great marinade. THANKS

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Janet - NJ

Cooking Level: Intermediate

Home Town: Wallington, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Feb. 15, 2004

This was a wonderful recipe. I made it for Valentines dinner. I suggest to those who used thicker steaks to poke holes in it using a fork so the wine and rosemary thoroughly marinate the fish. Use fresh rosemary, it makes a difference and it doesn't cost a lot. Also, for those who have thicker steaks don't forget to add to or subtract the ingredients to make it taste right. Use common sense!

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MYONGKEY

Cooking Level: Intermediate

Home Town: Baumholder, Rheinland-Pfalz, Germany

Living In: Bellevue, Washington, USA

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Reviewed: Oct. 17, 2003

I used shark steaks instead of swordfish, and dried rosemary (a lot) and cooked it on the stove... and my boyfriend and i loved it! The thing that really "made" it is the side dish to set it off: "Brocolli with Lemon Almond Butter" that's on this site. A perfet combination of flavors - if you like lemon!

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SYLVE3

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Reviewed: Sep. 21, 2003

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!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 27, 2003

This was alright. It probably would have been better with fresh rosemary, no doubt. I took another reviewers suggestion to add balsamic vinegar, and I wasn't sure if that was such a good idea. I also added fresh lemon juice to the marinade. I also did it in the broiler, and I bet the marinade tastes better when grilled. The fish did come out nicely, however - if I make this again I will probably stick to the recipe and not futz around like I'm always inclined to do!

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TRUCKERDOO

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Reviewed: Jul. 22, 2003

Yummy! This turned out well. It was still a little "fishy" for my taste but the overall flavor was very good.

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KATER-SKATER

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Reviewed: May 28, 2003

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

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TPODZIMEK

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Reviewed: Feb. 3, 2003

Easy and Good!!!

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Jan. 10, 2003

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

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JALBRIGHT71

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Reviewed: Dec. 14, 2002

Was my first with swordfish. I probably would've added more rosemary and possibly some basil. It's also a little dry, though I'm guessing that's the fish.

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