Best 6 Swordfish With Lemon Wine Rosemary Sauce Recipes

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Swordfish with lemon wine rosemary sauce is a delectable seafood dish that tantalizes the taste buds with its exquisite flavors. This culinary masterpiece combines the delicate taste of swordfish with a vibrant lemon wine rosemary sauce, creating a symphony of flavors that will transport you to the Mediterranean coast. The succulent swordfish, cooked to perfection, flakes effortlessly, while the sauce, with its tangy lemon, herbaceous rosemary, and subtle wine notes, enhances every bite. Served over a bed of sautéed vegetables or paired with roasted potatoes, this dish is a perfect choice for a romantic dinner or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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-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.

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

ROSEMARY WHITE WINE SWORDFISH



Rosemary White Wine Swordfish image

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

4 swordfish fillets, 1 1/2 inch thick
2 tablespoons olive oil
2 teaspoons fresh rosemary, minced
1 tablespoon parsley
1/4 cup shallot, minced
1/3 cup dry white wine
3 tablespoons lemon juice
2 tablespoons fresh lemon zest, grated
1/2 cup butter, cut into pieces
4 sprigs rosemary

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



Swordfish With Lemon Dill Wine Sauce image

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

4 swordfish steaks, about 1/2 inch thick
6 sprigs fresh dill, minced
1/2 cup unsalted butter
1 lemon, juice of
1/4 cup dry white wine
fresh ground pepper
1 tablespoon cornstarch

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

BAKED SWORDFISH IN A WHITE WINE SAUCE



Baked Swordfish in a White Wine Sauce image

Baked swordfish in a white wine sauce.

Provided by jtate

Categories     Swordfish Recipes

Time 1h25m

Yield 2

Number Of Ingredients 4

2 (4 ounce) swordfish steaks
1 medium orange bell pepper, thinly sliced
2 cups white wine
½ cup minced shallot

Steps:

  • Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
  • Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 16.9 g, Cholesterol 43.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 118.5 mg, Sugar 5.2 g

### Cooking Swordfish with Lemon, White and Rosé Wines, Rosemary Sauce: Essential Prep * Before cooking, pat your Swordfish steaks dry using paper towels. This ensures a crispy, flavorful crust. * Employing a large non-stick skillet is best for even heat distribution. * Maintain medium-high heat throughout the cooking process. ### Essential Cooking Techniques * Sear the seasoned Swordfish steaks in the skillet for about 2-3 minutes per side, or until golden brown and easily flips. This step is essential in imparting a delectable crust. * Reduce the heat to medium-low and add the aromatic combination of shallots, minced rosemary, salt, and crushed red peppers. Sauté for 3 minutes, stirring frequently to release the delightful flavors. * Deglaze the skillet with the exquisite trio of dry white wine, dry rosé wine, and succulent & tangy fresh squeezed lemons, allowing the flavors to weave together for two minutes. * Introduce the richness of unsalted butter into the skillet and whisk it in until melted. Simmer the delectable concoction for additional two minutes to create a harmonious symphony of flavors. ### Plating and Serving Suggestions * Place the sautéed Swordfish delicately atop a serving platter, adorning it with an enticing drizzle of the flavorful cooking liquid. * Accompany the dish with a vibrant medley of roasted asparagus, sautéed spinach, or roasted fingerling potatoes for a wholesome and aesthetically pleasing accompaniment. ### Concluding Notes * The cooking time for Swordfish steaks can vary depending on their exact thickness. Use a meat thermometer to ensure a perfect internal temperature of 145°F for moist and flaky fish. * The enchanting combination of white wine, rosé wine, and zesty lemons in the recipe not only enhances the flavors of the Swordfish but also offers a light and refreshing touch. * Rosemary's distinctive aroma and mildly pungent taste bring forth a dynamic herbal dimension to the dish, making it remarkably delightful. * This culinary masterpiece is not only delicious but also visually appealing, presented gracefully on a serving platter and garnished with a vibrant sprig of fresh rosemary.

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