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Grilled Rosemary Swordfish

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Total Time
Prep: 10 min. + marinating Grill: 10 min.

By Taste Of Home Editorial Team

Recipe by Lorie Rice

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 30, 2023

My husband loves swordfish, and we have a ton of swordfish recipes because of that. But, this is his favorite way to have it—moist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. —Lorie Rice, Liverpool, New York

Test Kitchen Approved

Grilled Rosemary Swordfish

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Yield: 2 servings
Prep: 10 min
Cook: 10 min
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Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 swordfish steaks (5 ounces each)
Text Ingredients

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
  2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.

Nutrition Facts

1 each: 214 calories, 11g fat (2g saturated fat), 52mg cholesterol, 350mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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