Grilled Stuffed Swordfish Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Jul. 28, 2002
Delicious and sooooo savory! Marinated for both swordfish and mahi-mahi for about 3 hours. Added 2 tablespoons of honey to balance the tartness of the lemon. Would definitely use this recipe again!
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Reviewed: Jul. 21, 2002
my husband liked this one more than me. he thought it was good...i thought it was ok
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Reviewed: Feb. 15, 2002
This is an exceptional recipe. I prepared it using 4 swordfish steaks cut about 1 1/2 - 1 3/4" thick (combined weight was 2.3 pounds; the butcher inserted the slit for me. The only change that I would suggest is in the amount of arugula--4 cups of chopped arugula was too much; 2 cups would be adequate. The sauce made and served according to directions was fabulous. Due to the thickness of the fish that I chose, I grilled each side for 6 minutes. The results were perfect. Thank you!
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Reviewed: Jul. 31, 2001
I've made this recipe three times within two months. I never got around to stuffing the swordfish. But everyone loves this merinade and the fish comes out so moist. Everytime I make any kind of fish, my husband asks if I made this sauce. It's best if you let it sit for 24 hours and pour some of the sauce on the fish while grilling it.
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Reviewed: Oct. 10, 2000
This was such a good recipe!!The sauce that you pour over this really added to an already exceptional dish. This is something that looks like you spent hours preparing and it was so quick and easy and everyone just raved and raved about it...keep it for your special dinners and you won't go wrong!!!
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Reviewed: Sep. 14, 2000
I made this for a group of friends and everyone couldn't believe how totally fabulous this dish is...the marinade cooked down was excellent served over the swordfish...this is an exceptional recipe and truly a keeper...it beats the best restaurant swordfish I've ever had! Five stars all the way!!!
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Displaying results 41-46 (of 46) reviews

 
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