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
Grilled Rosemary Swordfish
Grilled Rosemary Swordfish
Prep Time
10 min
Cook Time
10 min
Yield
2 servings
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)
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.
Nutrition Facts
1 each: 214 calories, 11g fat (2g saturated fat), 52mg cholesterol, 350mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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