Best 5 Rosemary Grilled Swordfish Recipes
Embark on a culinary journey with this guide to creating the most mouthwatering rosemary grilled swordfish. Discover the art of selecting the finest swordfish, ensuring its freshness and quality. Learn the secrets of preparing a tantalizing marinade infused with the aromatic essence of rosemary, garlic, lemon, and olive oil. Dive into the grilling techniques that will result in perfectly cooked swordfish, tender and flaky on the inside, with a beautifully charred exterior. Let us guide you through the process of creating a memorable dish, transporting your taste buds to the shores of the Mediterranean.
Check out the recipes below so you can choose the best recipe for yourself!
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 the right swordfish. Look for firm, opaque flesh that is light pink to light gray in color. Avoid any fish that is starting to turn brown or has a slimy texture.
- Marinate the swordfish before grilling. This will help to infuse the fish with flavor and keep it moist. You can use a variety of marinades, but a simple mixture of olive oil, lemon juice, garlic, and herbs is always a good choice.
- Grill the swordfish over medium heat. This will help to prevent the fish from sticking to the grill and will also allow it to cook evenly.
- Cook the swordfish until it is just cooked through. The fish should be opaque throughout and should flake easily with a fork.
- Serve the swordfish immediately. Grilled swordfish is best enjoyed hot off the grill.
Conclusion:
Rosemary grilled swordfish is a delicious and healthy meal that is perfect for a summer cookout. The fish is grilled to perfection and the rosemary marinade gives it a wonderful flavor. This dish is sure to be a hit with your family and friends.
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