Grilled Swordfish with Rosemary
Grilled Swordfish with Rosemary
INGREDIENTS
- 1/2 cup white wine
- 5 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary
- 4 (4 ounce) swordfish steaks
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 4 slices lemon, for garnish
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.
FOOTNOTES
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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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British English recipe for Barbecued Swordfish with Rosemary.
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French recipe for Espadon grille au romarin.
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Australian recipe for Barbecued Swordfish with Rosemary.
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