Reviewed: Dec. 28, 2011

This was excellent! Swordfish is my favorite new fish.

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Reviewer:

anclife

Reviewed: Jul. 7, 2011

Good, not great.

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Reviewer:

Tiffany

Reviewed: Jul. 18, 2010

Tasty

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Reviewer:

Pam

Reviewed: May 2, 2010

I used Orange Roughy for this and it turned out well. The fish was still a bit too fishy for me, too strong I guess is a better way to describe it. The Hungry Teen thought there was too much pepper. The dill gave this a nice flavor and paired well with the lemon and fish. Thanks, this was okay but didn't make our favorites.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Dec. 11, 2009

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!

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Reviewer:

JannieP

Reviewed: Nov. 2, 2009

this is simply PERFECT! it was quick. it was easy. and it was DELICIOUS! i did on the grill pan (not the electric kind..the black heavy duty kind) and followed directions. thanks so much!

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Reviewer:

nolaclark2

Reviewed: Sep. 30, 2009

Cut the spices and baked in the oven in a cast iron skillet! Delicious!

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Reviewer:

KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

Reviewed: Jul. 17, 2009

Super easy and yummy. I soaked the swordfish in lemon juice for about 10 minutes, threw them on the grill and sprinkled with about 2 TEAspoons each of dill and lemon pepper.

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Reviewer:

Laura

Cooking Level: Expert

Reviewed: Mar. 20, 2009

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!

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Reviewer:

jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Oct. 26, 2008

Simple and delicious! I also added a touch of balsamic vinegar and let it marinate in the fridge for about an hour. I like that this recipe doesn't hide the flavor of the fish.

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1 user found this review helpful