Reviewer:

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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49 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Oct. 13, 2001

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

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34 users found this review helpful

Reviewer:

GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

Reviewed: Oct. 14, 2002

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.

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22 users found this review helpful

Reviewer:

SLSWINSTON

Reviewed: Jan. 10, 2003

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

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15 users found this review helpful

Reviewer:

JALBRIGHT71

Reviewed: Aug. 27, 2002

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!

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14 users found this review helpful

Reviewer:

SHEILA IN TEXAS

Home Town: Shreveport, Louisiana, USA

Living In: Carrollton, Texas, USA

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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10 users found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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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8 users found this review helpful

Reviewer:

YAMAHAFZR

Reviewed: Oct. 5, 2002

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

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8 users found this review helpful

Reviewer:

DATIGZ

Reviewed: Aug. 22, 2002

I enjoyed the flavor of the swordfish but it wasn't the greatest. The swordfish itself came out very well and I'm not too familiar with fish recipes so I was happy with the results of this one. The lemon sauce gave the fish a nice taste but overall the meal was nothing I'd cook again. I don't really like fish too much so maybe that's a reason for me not wanting to cook this again. I can't complain about the recipe yet I was expecting a little more.

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7 users found this review helpful