Grilled Swordfish With Rosemary Recipes

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Rosemary-Citrus Grilled Swordfish image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 8h42m

Yield 12 servings

Number Of Ingredients 20



Grilled Swordfish with Rosemary-White Wine Sauce image

Recipe From epicurious.com

Provided by Lisa Hardin

Categories     Fish     Low Carb     Rosemary     Grill     Grill/Barbecue     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 7



Grilled Swordfish With Rosemary image

A delicious dish that can be grilled any time of year! It's a favorite with my family and friends..I wanted to share the recipe and let it (hopefully) become a favorite with your family and friends as well! It's simple and easy and yet it presents elegantly. I hope you decide to give it a try!

Recipe From food.com

Provided by SuzieQ in Fairfax

Categories     No Shell Fish

Time 1h14m

Yield 4 swordfish, 4 serving(s)

Number Of Ingredients 5

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  • Grilled Swordfish with Rosemary. View Recipe. If you're a fan of rosemary, the herb is used in both the marinade and the finishing sauce for this grilled swordfish.
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  • Simply Swordfish. View Recipe. For those who want the flavor of the swordfish to shine, this is the recipe for you: "This quick and simple recipe serves to complement it's natural flavor," says recipe creator JANNIEP.
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  • Crush and chop the garlic. In a small bowl whisk together the melted butter, olive oil, garlic, zest of half the lemon and the juice.
  • Strip the rosemary sprigs and discard the stems. Finely dice the fresh rosemary, it should come to about 1 tablespoon or more. Add to the butter mixture and pour over the swordfish in a plastic zip bag or container to marinate for 20 minutes or up to an hour tops (See Note 1).
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Web Oct 4, 2008  · cloves rosemary swordfish salt and freshly ground black pepper fresh lemon juice olive oil ️How to make Grilled Swordfish with …

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  • 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 at least 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.
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