Best 5 Grilled Rosemary Swordfish Recipes
**Grilled Rosemary Swordfish: A Mediterranean Delight**
Swordfish, a popular Mediterranean fish prized for its firm texture and rich flavor, takes center stage in this delectable grilled dish. Marinated in a fragrant blend of olive oil, lemon zest, garlic, and fresh rosemary, the swordfish is grilled to perfection, resulting in a succulent and flavorful main course. Accompanying the swordfish are two tantalizing recipes: a refreshing salsa verde, vibrant with parsley, capers, and anchovies, and a simple yet flavorful roasted tomato and zucchini medley. These accompaniments elevate the swordfish, creating a harmonious symphony of flavors that will transport you to the sun-kissed shores of the Mediterranean.
GRILLED ROSEMARY SWORDFISH
My husband loves swordfish, and we have a ton of swordfish recipes because of that. But, this is his favorite way to have it-moist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. -Lorie Rice, Liverpool, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
Nutrition Facts : Calories 214 calories, Fat 11g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 350mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRILLED SWORDFISH WITH ROSEMARY
Steps:
- 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 Facts : Calories 202.1 calories, Carbohydrate 4.3 g, Cholesterol 43.6 mg, Fat 7.9 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 248.5 mg, Sugar 0.5 g
GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE
Provided by Lisa Hardin
Categories Fish Low Carb Rosemary Grill Grill/Barbecue Bon Appétit Georgia
Yield Serves 4
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
- Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
- Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.
ROSEMARY-CITRUS GRILLED SWORDFISH
Steps:
- Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.
- Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
- Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.
GRILLED SWORDFISH WITH ROSEMARY
A delicious dish that can be grilled any time of year! It's a favorite with my family and friends..I wanted to share the recipe and let it (hopefully) become a favorite with your family and friends as well! It's simple and easy and yet it presents elegantly. I hope you decide to give it a try!
Provided by SuzieQ in Fairfax
Categories No Shell Fish
Time 1h14m
Yield 4 swordfish, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine oil, vinegar, onion, rosemary, and 1/4 teaspoons salt. Add fish. Marinate 1 hour at room temperature, turning once.
- Remove fish, reserving marinade. Grill fish, 5 to 7 minutes per side, brushing often with marinade.
- Enjoy!
Tips:
- Choose fresh, high-quality swordfish steaks that are about 1 inch thick and have a mild, sweet flavor.
- Marinate the swordfish in a mixture of olive oil, rosemary, garlic, lemon zest, and salt and pepper for at least 30 minutes, or up to overnight, to infuse it with flavor.
- Preheat your grill to medium-high heat before cooking the swordfish.
- Lightly oil the grill grates to prevent the swordfish from sticking.
- Cook the swordfish for 4-5 minutes per side, or until it is cooked through and flakes easily with a fork.
- Serve the grilled rosemary swordfish with your favorite sides, such as roasted vegetables, grilled potatoes, or a fresh salad.
Conclusion:
Grilled rosemary swordfish is a delicious and healthy meal that is perfect for a summer cookout. The rosemary marinade infuses the swordfish with a wonderful flavor, and the grilling process gives it a slightly smoky taste. This dish is sure to please everyone at your table. So next time you're looking for a quick and easy seafood dinner, give grilled rosemary swordfish a try.
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