Recipe by JANNIEP
"Swordfish is, in my opinion, 'the food of the gods.' This quick and simple recipe serves to complement it's natural flavor. Also good served with a bearnaise sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (6 ounce)
dried dill weed
I cooked the swordfish in a cast iron skillet and it turned out great. The amount of spices in this recipe is way too much, though, for only 2 steaks. I cut the amount of dill and lemon pepper in half and the flavor was fabulous.
This was my first time making swordfish and this was a good way to prepare it. I cut the seasonings in 1/2 over 4 fillets and it was still quite strong. Perhaps it's supposed to be teaspoons instead of tablespoons. Cut way back on the lemon pepper and dill and you've got a very good recipe. Thanks, Jan!
Wonderful! It is definately Simply Swordfish. Most recipes for swordfish involve salsas, chutneys, or rich sauces. This recipe, however, allows the nice flavor of the fish to be tasted. My suggestion is to just brush the fish with lemon juice (as the recipe instructs) - don't marinade. Then simply sprinkle the fish with dill weed and lemon pepper, maybe a little salt and then cook or grill - don't worry about measuring the ingrediants. Serve with rice and steamed veggies. Enjoy!
I used less than half of the amount of spices, and it was perfect. The combination was very tasty. Instead of grilling, I baked them at 400 degrees for 15 minutes or so (they were pretty thick). Great, simple recipe!
This was pretty good. I let it marinate overnight which gave it a nice taste except the lemon flavor was very strong. I probably should not have let it sit in so much lemon juice. The lemon pepper and dill gave it a restaurant flavor, though. Thanks.
I thought this was great! I didn't really measure the spices or the lemon juice. I squeezed fresh lemon over both sides of a 1lb swordfish steak - about half a lemon. Then I sprinkled both sides of the fish with lemon pepper and dill weed until it was evenly covered. I thought the flavor was just right. I used my George Foreman grill too - came out great!
Very simple and good....did on the stove (bbq ran out of gas) and it came out flaky and tender. Thanks
I am the author of this recipe and I have never looked at reviews. I'm glad y'all enjoyed it. Thanks!! I just want to let future cooks...PLEASE don't marinate the fish in lemon juice. It cooks the fish & removes alot of the natural flavor. Just squeeze on some lemon juice, dill & lemon pepper & throw it on the grill right away. I bought some swordfish today & it is waaay to cold to grill so I am going to use the pan grilled method that was suggested by other reviewers. Thanks for the tip!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 62
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Grilled bread and swordfish get dressed up with a cherry tomato vinaigrette.
Five-star swordfish steaks stuffed with spinach and feta cheese.
Take the guesswork out of preparing the perfect roast turkey.