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My review
Grilled Swordfish with Rosemary
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CARLOSA
"A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served."
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Ingredients
1 h 20 m servings 202Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
- In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
- Preheat grill for medium heat.
- Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
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Footnotes
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 134184 Ratings
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Most helpful positive review
9/21/2003
This was awesome! I used 1 tsp. dried rosemary instead of fresh because that's all I had on hand, and marinated for about 6 hours. I wouldn't hesistate using this same marinade for shrimp eith...
Most helpful critical review
10/5/2002
The marinade didn't add any real flavour - this is the first time I made swordfish where it had a very strong fishy taste.
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9/21/2003
This was awesome! I used 1 tsp. dried rosemary instead of fresh because that's all I had on hand, and marinated for about 6 hours. I wouldn't hesistate using this same marinade for shrimp eith...
5/28/2003
I added 1 Tbs of balsamic vinegar and it made the recipe absolutely wonderful!
10/14/2002
This is a great recipe. I used the broiler instead of grilling it. I bought high quality swordfish, from a fish store, not a grocery store.
8/27/2002
This recipe was great! This was the first time I've ever cooked or eaten swordfish. The flavor was wonderful and the texture was different from what I expected-a nice surprise. Can't wait to ha...
1/7/2005
I made this with ahi tuna instead of swordfish because that was what I had on hand. You must marinate this longer than the recipe calls for. Otherwise, you just won't get that great wine/rosem...
12/14/2002
Was my first with swordfish. I probably would've added more rosemary and possibly some basil. It's also a little dry, though I'm guessing that's the fish.
10/5/2002
The marinade didn't add any real flavour - this is the first time I made swordfish where it had a very strong fishy taste.