Reviewed: Apr. 21, 2013

This was really good. Marinated it for only an hour because I was short on time. Broiled the fish and followed a reviewer's suggestion to add butter and make a sauce out of the marinade (at which point, I added more fresh rosemary). I wouldn't cook this for more than 7 or 8 minutes unless you have a very thick steak. Will definitely make again and maybe spice it up a bit.

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Reviewer:

cchamp

Reviewed: Sep. 24, 2012

I loved this recipe! It was a tiny bit bland first time but the addition of some lemon zest to the wine and old bay prior to grilling fixed that. Also, our steaks were pretty hearty and each side needed a minimum of six minutes if you want it done all the way through. I grilled mine in a grill basket. I've made it twice now and my husband loves it! I struggle to get him to eat fish so I'm glad to find it!

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Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Jul. 28, 2012

Our Swordfish was the catch of the day, locally caught. We had not eaten this fish before and was by far our most favorite fish from our seafood selections of the day. Our only additions were a bit of crushed red pepper for some heat and we used butter in place of the olive oil. Fantastic! We grilled the steaks on some foil and had no issues with sticking to the grill. I can not wait for our next trip to make this again!

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Reviewer:

What's for dinner, mom?

Reviewed: Jun. 7, 2012

I made this for the first time last night and received rave reviews and multiple requests for the recipe. I used fresh swordfish from a market, fresh rosemary, chardonnay (of course used some of the wine I was enjoying when making the marinade :) ) , and let it marinade overnight and it was awesome. This was actually the first time I ever grilled swordfish. I will definitely make this again!

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Reviewer:

Margaret Cull

Reviewed: Dec. 3, 2011

This was very good. I took about 1/2 the marinade added about a TBS of butter and used that for the sauce. It was delicious!!!

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Reviewer:

BATESJ

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 4, 2011

VERY MILD FLAVOR. COULD HAVE MORE SEASONINGS

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Reviewer:

Cathy

Reviewed: Jul. 13, 2011

I just your average cook...and not a big fish eater...but this was like eating a steak...I just added some fresh basil....can't go wrong with this...good luck

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Reviewer:

Bud

Reviewed: Jun. 23, 2011

Marinade was simple and had good flavor. I think it should marinade a bit longer than 1 hour though. I served this with a bit of soy sauce all over cous cous. The meal was fantastic for the summer. Thanks!

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Reviewer:

Joshua

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rochester, New York, USA

Reviewed: Dec. 5, 2010

Very good! the swordfish was so moist and flavorful, loved it!

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Reviewer:

Becky

Reviewed: Oct. 11, 2010

Go ahead, just do it. This is the best recipe ever. Make it exactly as stated - just make sure that you have fresh swordfish. This dish would cost $35.00 a plate in a nice restaurant and you can make it at home for 1/4 of that. Thanks for sharing this one!!

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