Grilled Rosemary Swordfish Best Recipes

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GRILLED ROSEMARY SWORDFISH

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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

Ingredients:

  • 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

ROSEMARY-CITRUS GRILLED SWORDFISH

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Rosemary-Citrus Grilled Swordfish image

Provided by Food Network

Categories     main-dish

Time 8h42m

Yield 12 servings

Number Of Ingredients 20

Ingredients:

  • 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

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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

Ingredients:

  • 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.

GRILLED SWORDFISH WITH ROSEMARY

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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

Ingredients:

  • 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!

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