Best 8 Swordfish With Lemon Wine Rosemary Sauce Recipes
Swordfish, a firm-fleshed fish with a mild flavor, is perfectly complemented by the vibrant flavors of lemon, white wine, and rosemary in this delectable dish. The result is a symphony of flavors that dance on the palate, leaving you longing for more. This recipe is a culinary masterpiece that combines simple, fresh ingredients to create a dish that is both elegant and satisfying. It is perfect for a special occasion or a weeknight meal, and it is sure to impress even the most discerning palate.
In addition to the main recipe, the article also includes a variation for those who prefer a more Mediterranean-inspired dish. This variation incorporates ingredients like sun-dried tomatoes, capers, and olives, adding a delightful depth of flavor to the sauce. For those who enjoy a bit of heat, there is also a spicy version of the recipe that includes red pepper flakes and chili powder. No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.
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 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 MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
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.
SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
Steps:
- Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
- Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.
ROSEMARY WHITE WINE SWORDFISH
This is a wonderful recipe for swordfish. I received this recipe from Bon Appetit magazine years ago. I have tweaked it to my liking and it always seems to get raves when I serve it in summer. It is a light entree for a summer terrace meal. I have both grilled and broiled the fish depending on the season. The sauce is a nice compliment to the dish.
Provided by Expat in Holland
Categories Whitefish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan combine parsley, shallots, wine and lemon juice. Bring to boil and reduce to about 3 tablespoons.
- Add 1/2 tsp of minced rosemary and lemon zest.
- Reduce heat to low and add butter a piece at a time, and whisk to combine well.
- Remove from heat and add salt and pepper to taste. Keep warm.
- Sprinkle swordfish fillets with remaining minced rosemary, salt and pepper.
- Grill, over medium heat, about 3-4 minutes per side. Remove from grill and let set several minutes.
- To plate fish, smear a bit of sauce in center of each plate. Place fillet on top, then drizzle more sauce on top. Serve with a sprig of rosemary as garnish.
Nutrition Facts : Calories 456.2, Fat 35.3, SaturatedFat 17, Cholesterol 114, Sodium 289.1, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 27.6
SWORDFISH WITH LEMON DILL WINE SAUCE
This is a very easy yet quite elegant dish to prepare when having company or you just want to spoil someone.
Provided by Norelllaura1
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season swordfish with pepper and broil for 5 mins each side. Remove and keep warm.
- In a medium skillet over medium heat, melt butter. Add lemon juice and white wine and dill. Season with pepper to taste.
- remove some of the liquid and let cool. Add the cornstarch to cooled liquid and mix together until smooth. Add this back into skillet and simmer, stirring until slightly thickened.
- Remove swordfish steaks and place on plates. Spoon sauce over each steak and garnish with dill sprigs.
Nutrition Facts : Calories 390.9, Fat 28.5, SaturatedFat 16.1, Cholesterol 114, Sodium 126.7, Carbohydrate 3.3, Fiber 0.1, Sugar 0.4, Protein 27.2
SWORDFISH WITH LEMON WINE ROSEMARY SAUCE
Steps:
- Season swordfish with salt, pepper, rosemary and thyme. Heat large skillet HOT! Carefully add fish and sear for 5-7 min per side. Add butter and wine, garlic and lemon juice Garnish with more fresh thyme and rosemary
Tips:
- Choose the right swordfish: Look for fresh, firm swordfish steaks that are about 1 inch thick and have a mild, slightly briny smell.
- Pat the swordfish dry: Before cooking, pat the swordfish steaks dry with paper towels to remove any excess moisture. This will help the fish sear better.
- Season the swordfish well: Season the swordfish steaks with salt, pepper, and any other desired seasonings before cooking. This will help enhance the flavor of the fish.
- Cook the swordfish over medium heat: Cook the swordfish steaks over medium heat in a nonstick skillet or grill pan. This will help prevent the fish from sticking and overcooking.
- Cook the swordfish to an internal temperature of 145°F: Use a meat thermometer to check the internal temperature of the swordfish steaks. The fish is done cooking when it reaches an internal temperature of 145°F.
- Serve the swordfish immediately: Serve the swordfish steaks immediately with your favorite sides. Some popular sides for swordfish include roasted vegetables, mashed potatoes, and rice.
Conclusion:
Swordfish is a delicious and versatile fish that can be cooked in a variety of ways. This recipe for swordfish with lemon-wine-rosemary sauce is a simple and flavorful way to enjoy this fish. The lemon, wine, and rosemary add a bright and herbaceous flavor to the swordfish, while the butter and cream create a rich and creamy sauce. This dish is sure to be a hit with your family and friends.
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