Grilled Rosemary Swordfish

Oxmoor House
4 servings


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4 (4-ounce) swordfish steaks (about 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 garlic clove, minced
Cooking spray
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
Lemon wedges (optional)
Fresh rosemary sprigs (optional)


1. Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and marinate in refrigerator 1 hour.

2. Prepare grill.

3. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°). Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Grill, uncovered, 6 minutes on each side or until done, basting frequently with lemon juice mixture. Garnish with lemon wedges and rosemary sprigs, if desired.

Note: We're told by health experts to eat fish often--it's good for our hearts. But some types of predatory fish, such as swordfish and shark, should be eaten only once a week since these fish absorb and store mercury and other contaminants from the water in which they live.

Created date

April 2008

Nutritional Information

Calories 136
Caloriesfromfat 30 %
Fat 4.6 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.7 g
Carbohydrate 0.8 g
Fiber 0.1 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 98 mg
Calcium 0.0 mg