Jun 102015

Grilled Swordfish with Fresh Rosemary

Every so often we move the sirloins, burgers, and even the veggies aside to make room on the grill for some nice swordfish steaks. This recipe—with garden-fresh rosemary, white wine, fresh lemon and garlic makes for a very easy but memorable dish.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Marinading, mincing, grilling


  • 3/4 cup white wine
  • 4-5 cloves garlic, minced
  • 3 teaspoons chopped fresh rosemary
  • 4 swordfish steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • lemon slices, for garnish


  1. Add wine, garlic, and 1 teaspoon rosemary to an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in baking dish, turn to coat both sides. Cover and refrigerate for at least 2 hours.
  2. Stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
  3. Preheat grill for medium heat.
  4. Remove fish from marinade and pat dry. Discard marinade.
  5. Lightly oil grill grate or fish grill tray to prevent sticking.
  6. Grill fish about 4 minutes on each side, or until fish can be flaked with a fork. Remove fish to a serving plate.
  7. Drizzle lemon sauce over fish, and top each serving with a lemon slice.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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