This recipe for Grilled Swordfish with Rosemary is a super simple and delicious way to prepare your swordfish.
Grilled Swordfish with Rosemary
If you are lucky enough to get your hands on some fresh swordfish, try this recipe. I know that swordfish isn’t something you make all that often, especially if you don’t live near the coast. But this recipe for Grilled Swordfish with Rosemary has a short list of simple ingredients, and the swordfish is allowed to shine in flavor on its own instead of being drowned in a too-flavorful marinade.
🛒Ingredients needed:
- white wine
- cloves
- rosemary
- swordfish
- salt and freshly ground black pepper
- fresh lemon juice
- olive oil
✏️How to make Grilled Swordfish with Rosemary:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
-
In a large zip bag, combine the wine, garlic, and 1 teaspoon rosemary. Sprinkle the fish with salt and pepper; place fish in the zip bag with the marinade. Zip and chill in the refrigerator for 1 hour. Remove the fish from the marinade; discard the marinade.
-
Coat grill with grill spray or rub with oil. Grill fish, covered with grill lid, over high heat 4 to 5 minutes on each side.
-
Combine the remaining 1 teaspoon rosemary, lemon juice, and olive oil. Spoon over individual servings of fish, and serve immediately with lemon wedges, if desired. Garnish with rosemary sprigs.
➡️Recipe Tips:
- I know there is sometimes a temptation to marinate things for a longer period of time, but with this recipe it’s really best to keep it at 1 hour.
- If you think about it and have the time, flip the marinating fish over once or twice to spread the flavors evenly.
- Try to have all your sides ready to go, so the swordfish can be served hot off the grill!
✔️What to serve with Grilled Swordfish with Rosemary:
- I love this dish served with Israeli Couscous.
- Since the grill is going, try my Grilled Vegetable Salad.
- For wine, serve either Sauvignon Blanc for its refreshing acidity, cutting through the richness of the fish or Pinot Noir for its light fruitiness that enhances the flavors of this dish.
★How to Store:
If you have any leftovers, store them in the refrigerator and enjoy the next day for lunch or dinner.
❤️Why I love this recipe:
- Swordfish isn’t a cheap fish, so whenever we have it, it feels like a treat.
- It’s such an easy and lovely way to make grilled swordfish!
- The fish itself is the star, but it’s so simple that almost any sides work well with it.
Swordfish recipes you might like to try:
- Grilled Swordfish with Mango Salsa
- Swordfish with Roasted Onion Vinaigrette
- Grilled Swordfish with Pineapple Peach Salsa
- Lemon Garlic Swordfish
- Swordfish with Mustard Basil Butter
- Grilled Swordfish Steaks with Avocado Mayonnaise
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Grilled Swordfish with Rosemary
Ingredients
- ½ cup dry white wine
- 5 medium garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary, divided
- Four 4-ounce swordfish steaks
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- lemon wedges for serving (optional)
- rosemary sprigs, for garnish (optional)
Instructions
- In a large zip bag, combine the wine, garlic, and 1 teaspoon rosemary. Sprinkle the fish with salt and pepper; place fish in the zip bag with the marinade. Zip and chill in the refrigerator for 1 hour. Remove the fish from the marinade; discard the marinade.
- Coat grill with grill spray or rub with oil. Grill fish, covered with grill lid, over high heat 4 to 5 minutes on each side.
- Combine the remaining 1 teaspoon rosemary, lemon juice, and olive oil. Spoon over individual servings of fish, and serve immediately with lemon wedges, if desired. Garnish with rosemary sprigs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
