Grilled Rosemary Swordfish
Try this Grilled Rosemary Swordfish recipe, or contribute your own. "Seafood" and "Main dishes" are two of the tags cooks chose for Grilled Rosemary Swordfish."OUTSTANDING - I didn't have time for the complete marinade time - so "squished" the swordfish into the marinade, turning every 10 minutes for 30 minutes.
Definately a keeper!" - Margi
Yield: 4 Ready in 2 hours
25 people trying soon
Grilled Rosemary Swordfish Preparation
Combine first 3 ingredients. Place swordfish in an 11- x 7-inch baking dish; press rosemary mixture evenly on top of each steak. Combine olive oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1 hour. Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350F to 400F). Remove swordfish steaks from marinade, discarding marinade, and place on food rack. Grill swordfish steaks, covered with grill lid, about 6 minutes on each side or until done. Garnish, if desired. (Tuna is a good substitute for swordfish because of its firm texture. It will not flake with a fork, but check for doneness after 4 minutes) Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
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