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Grilled Rosemary Swordfish

 Grilled Rosemary Swordfish
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
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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)


  • 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.

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Grilled Rosemary Swordfish (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.