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Rosemary-skewered Swordfish

Use prebaked potatoes so they can cook as fast as the fish.

Coastal Living SEPTEMBER 2002

  • Yield: 4 servings


  • 8 (8- to 10-inch) rosemary branches
  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/3 cup olive oil
  • 1 1/2 pounds swordfish, cut into pieces
  • 2 baking potatoes, baked, chilled, and cut into 2-inch pieces
  • 1 pint cherry tomatoes
  • 1 red onion, cut into wedges


Strip rosemary leaves from branches, leaving 2 inches of leaves at tip of stems; chop leaves to measure 2 tablespoons.

Whisk together chopped rosemary, garlic, and next 5 ingredients in a small bowl.

Alternately thread fish, potato, tomatoes, and onion onto rosemary skewers. Place in a 13- by 9-inch baking dish, and add marinade. Turn skewers gently in marinade to coat. Let stand 15 to 20 minutes.

Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on one side. Turn carefully, and grill 6 additional minutes.


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Rosemary-skewered Swordfish Recipe