Rosemary Grilled Swordfish Recipes

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GRILLED ROSEMARY SWORDFISH



Grilled Rosemary Swordfish image

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

1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
2 swordfish steaks (5 ounces each)

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



Grilled Marinated Swordfish Steaks image

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

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes

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

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC



Swordfish Marinated in Lemon, Rosemary and Garlic image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
4 strips (1/2 by 3-inches) lemon zest

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.

GRILLED SWORDFISH WITH ROSEMARY



Grilled Swordfish with Rosemary image

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.

Provided by CARLOSA

Categories     Seafood     Fish

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices lemon, for garnish

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



Grilled Swordfish With Rosemary image

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

24 ounces fresh swordfish steaks, cut 1-inch thick
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 green onions, thinly sliced
1/2 teaspoon dried rosemary, crushed, if fresh, finely chopped

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!

ROSEMARY-CITRUS GRILLED SWORDFISH



Rosemary-Citrus Grilled Swordfish image

Provided by Food Network

Categories     main-dish

Time 8h42m

Yield 12 servings

Number Of Ingredients 20

1/4 cup sliced garlic cloves
2 cups vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/8 cup fresh orange juice
3 sprigs fresh rosemary
8 whole peppercorns
Twelve 8-ounce pieces swordfish
Roasted Artichoke Ragout, recipe follows
6 whole artichokes, cleaned
Lemon and salt
4 tablespoons butter
Salt and pepper, to taste
2 tablespoons sliced garlic
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
1 1/4 quarts roasted chicken veloute sauce
1 cup pine nuts, toasted

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-WHITE WINE SAUCE



Grilled Swordfish with Rosemary-White Wine Sauce image

Provided by Lisa Hardin

Categories     Fish     Low Carb     Rosemary     Grill     Grill/Barbecue     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 7

4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
2 tablespoons olive oil
2 1/2 teaspoons chopped fresh rosemary
6 tablespoons minced shallots
6 tablespoons dry white wine
3 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 8 pieces

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.

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