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Grilled Rosemary Swordfish Recipe

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My husband loves swordfish, and 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, NY

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Grilled Rosemary Swordfish Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 2 Servings

10 10 20

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 peel
1/4 teaspoon salt
1/4 teaspoon pepper
2 swordfish steaks (5 ounces each)

Directions

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. Yield: 2 servings.

Nutritional Facts 1 steak equals 214 calories, 11 g fat (2 g saturated fat), 52 mg cholesterol, 350 mg sodium, 2 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Originally published as Grilled Rosemary Swordfish in Country Woman August/September 2009, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Grilled Rosemary Swordfish (3)

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Reviewed on Jul. 04, 2011 by dfaulk1

Sorry, forgot to rate this - definitely 5 stars!

Reviewed on Jul. 04, 2011 by dfaulk1

We love swordfish too - I was just looking for something different than our usual recipe and found this - absolutely perfect. I also have a herb garden and was happy to be able to use some of my fresh rosemary. Thank you!

Reviewed on Jun. 24, 2011 by JCV4

I made this recipe with tuna steaks and the flavor was great! Once the store carries swordfish again, I'll try it with that. Great, easy recipe, thanks!