Grilled Swordfish with Rosemary

Grilled Swordfish with Rosemary

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CARLOSA 0

"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 202 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
  3. Preheat grill for medium heat.
  4. 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.
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Reviews 123

  1. 170 Ratings

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KRANEY
4/26/2006

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 either! I pan-fried instead of grilling - used cooking spray, and cooked on med. high heat for about 4 minutes on each side. The second time I made this, I used fresh rosemary - what a difference it made! I think I'll omit the lemon from the olive oil drizzle - was too lemony, and it overpowered the fresh rosemary. I served this with "Couscous with Mushrooms and Sun-Dried Tomatoes" from this site, and they really went well together. Thanks for the recipe!

TPODZIMEK
1/25/2004

I added 1 Tbs of balsamic vinegar and it made the recipe absolutely wonderful!

GINNYG
7/27/2003

This is fabulous! We will have this again...