“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.” - by CARLOSA
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 202 cal
- 10%
- Fat
- 7.9 g
- 12%
- Carbs
- 4.3 g
- 1%
Based on a 2,000 calorie diet
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Reviews (119)
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KRANEY
"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..." See more 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!"
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