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Grilled Swordfish with Rosemary

Grilled Swordfish with Rosemary

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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 {{adjustedServings}} servings

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Original recipe yields 4 servings



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


  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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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!


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


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