Grilled Swordfish with Rosemary

Coastal Living
4 servings


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1/2 cup dry white wine
5 garlic cloves, minced
2 teaspoons chopped fresh rosemary, divided
4 (4-ounce) swordfish steaks
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Lemon wedges (optional)
Garnish: Fresh rosemary


Combine wine, garlic, and 1 teaspoon rosemary in an 8-inch square baking dish.

Sprinkle fish with salt and pepper; place fish in baking dish, turning to coat. Cover and chill at least 1 hour. Remove fish from marinade, discarding marinade.

Coat food rack with cooking spray; place rack on grill over hot coals (400° to 500°). Cook fish, covered with grill lid, over hot coals 4 to 5 minutes on each side.

Combine remaining 1 teaspoon rosemary, lemon juice, and olive oil. Spoon over fish, and serve immediately with lemon wedges, if desired. Garnish with sprigs of fresh rosemary.

Created date

May 2001