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Reviewed: Aug. 20, 2008

Tender, fluffy, and absolutely delicious... even for someone who doesn't care for fish

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Reviewer:

AMlyGE


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Reviewed: Apr. 7, 2008

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!

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Reviewer:

NUNU713


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Reviewed: Feb. 20, 2008

I thought this was WONDERFUL! I printed this recipe off and my husband actually cooked it. We both thought it was awesome! The seasoning was just enough to make the swordfish pop! We didn't change a thing.

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Reviewer:

Krista :)

	Cooking Level: Intermediate Home Town: Rockford, Illinois, USA Living In: Davis Junction, Illinois, USA
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Reviewed: Aug. 1, 2007

I had one steak and it came out perfect. I didn't measure anything....just poured lemon juice (1 lemon) over both sides sprinkled both sides with some lemon pepper, pepper, and fresh dill. Very juicy with a mild taste of lemon and dill. Yummy! Thank you!

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Reviewer:

Sully

	Cooking Level: Intermediate Living In: Cambridge, Massachusetts, USA
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Reviewed: May 9, 2007

Simply Swordfish...Simple yet tasty. I planted my herb garden last weekend, so I was able to use fresh dill from my garden. The dill and lemon pepper flavor meld quite well together. As all the other reviewers have simply stated, the seasonings allow the true taste of the swordfish to shine through.

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Reviewer:

KOALAGIRL

	Cooking Level: Expert
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Reviewed: Apr. 6, 2007

I don't really like fish but I couldn't get enough of this.

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Reviewer:

eileeneisenhower


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Reviewed: Oct. 21, 2006

This simple preparation really let the flavour of the swordfish shine through. I used about 1 tsp of each seasoning and 2 tsp of lemon juice rather than tbsps which was just enough flavour without overwhelming the fish. Weather was bad, so I cooked the fish in a grill pan on the stove and it turned out wonderfully. I'll certainly use this simple preparation again.

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Reviewer:

Sherria

	Cooking Level: Expert Home Town: The Pas, Manitoba, Canada Living In: Stamford, Connecticut, USA
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Reviewed: Aug. 2, 2006

Perfect. This was the first time that we have had swordfish and it was amazing. I didn't add the lemon pepper, instead added freshly cracked black pepper and just a splash more lemon juice. Simply put....simply delicious. Thanks for the post.

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Reviewer:

TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: May 13, 2006

I also cut down the amts of the spices, I just sprinkled the dill over, to taste, and I used some ground black pepper and I used lemon zest instead of "lemon pepper" which I didn't have. I did not marinate it at all, just threw it right on the grill and it was really delicious and flavorful and I thought the cooking time was right on. This recipe is definitely a keeper!

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Reviewer:

CK


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Reviewed: Jun. 11, 2005

Very simple and good....did on the stove (bbq ran out of gas) and it came out flaky and tender. Thanks

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Reviewer:

CHEFANDERSEN

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Sep. 25, 2004

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!

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Reviewer:

KERILYNE


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Reviewed: Jan. 25, 2004

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!

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16 users found this review helpful

Reviewer:

BABSKITCHEN

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Jan. 25, 2004

I made this recipe doubling the amount of swordfish and using the ingredients exactly as written. Left it to marinade for 1 hour in refrigerator. Excellent!!!! Thank you.

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Reviewer:

OSCARSTOY


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Reviewed: Jan. 25, 2004

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.

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Reviewer:

MIGNON1


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Reviewed: Jan. 25, 2004

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.

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Reviewer:

APRILMILLER

	Cooking Level: Expert Home Town: Saratoga, California, USA Living In: Dallas - Ft. Worth, Texas, USA
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