Grilled Swordfish With Rosemary White Wine Sauce Food

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GRILLED ROSEMARY SWORDFISH



Grilled Rosemary Swordfish image

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

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

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)

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., 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 : Calories 214 calories, Fat 11g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 350mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

ROSEMARY WHITE WINE SWORDFISH



Rosemary White Wine Swordfish image

This is a wonderful recipe for swordfish. I received this recipe from Bon Appetit magazine years ago. I have tweaked it to my liking and it always seems to get raves when I serve it in summer. It is a light entree for a summer terrace meal. I have both grilled and broiled the fish depending on the season. The sauce is a nice compliment to the dish.

Provided by Expat in Holland

Categories     Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 swordfish fillets, 1 1/2 inch thick
2 tablespoons olive oil
2 teaspoons fresh rosemary, minced
1 tablespoon parsley
1/4 cup shallot, minced
1/3 cup dry white wine
3 tablespoons lemon juice
2 tablespoons fresh lemon zest, grated
1/2 cup butter, cut into pieces
4 sprigs rosemary

Steps:

  • In a sauce pan combine parsley, shallots, wine and lemon juice. Bring to boil and reduce to about 3 tablespoons.
  • Add 1/2 tsp of minced rosemary and lemon zest.
  • Reduce heat to low and add butter a piece at a time, and whisk to combine well.
  • Remove from heat and add salt and pepper to taste. Keep warm.
  • Sprinkle swordfish fillets with remaining minced rosemary, salt and pepper.
  • Grill, over medium heat, about 3-4 minutes per side. Remove from grill and let set several minutes.
  • To plate fish, smear a bit of sauce in center of each plate. Place fillet on top, then drizzle more sauce on top. Serve with a sprig of rosemary as garnish.

Nutrition Facts : Calories 456.2, Fat 35.3, SaturatedFat 17, Cholesterol 114, Sodium 289.1, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 27.6

ROSEMARY-CITRUS GRILLED SWORDFISH



Rosemary-Citrus Grilled Swordfish image

Provided by Food Network

Categories     main-dish

Time 8h42m

Yield 12 servings

Number Of Ingredients 20

1/4 cup sliced garlic cloves
2 cups vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/8 cup fresh orange juice
3 sprigs fresh rosemary
8 whole peppercorns
Twelve 8-ounce pieces swordfish
Roasted Artichoke Ragout, recipe follows
6 whole artichokes, cleaned
Lemon and salt
4 tablespoons butter
Salt and pepper, to taste
2 tablespoons sliced garlic
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
1 1/4 quarts roasted chicken veloute sauce
1 cup pine nuts, toasted

Steps:

  • Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.
  • Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
  • Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.

GRILLED SWORDFISH WITH ROSEMARY



Grilled Swordfish with Rosemary image

A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.

Provided by CARLOSA

Categories     Seafood     Fish

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices lemon, for garnish

Steps:

  • Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
  • In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
  • Preheat grill for medium heat.
  • Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Nutrition Facts : Calories 202.1 calories, Carbohydrate 4.3 g, Cholesterol 43.6 mg, Fat 7.9 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 248.5 mg, Sugar 0.5 g

GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE



Grilled Swordfish with Rosemary-White Wine Sauce image

Provided by Lisa Hardin

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

Yield Serves 4

Number Of Ingredients 7

4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
2 tablespoons olive oil
2 1/2 teaspoons chopped fresh rosemary
6 tablespoons minced shallots
6 tablespoons dry white wine
3 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 8 pieces

Steps:

  • Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
  • Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
  • Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.

GRILLED SWORDFISH WITH ROSEMARY



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!

Provided by SuzieQ in Fairfax

Categories     No Shell Fish

Time 1h14m

Yield 4 swordfish, 4 serving(s)

Number Of Ingredients 5

24 ounces fresh swordfish steaks, cut 1-inch thick
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 green onions, thinly sliced
1/2 teaspoon dried rosemary, crushed, if fresh, finely chopped

Steps:

  • In a bowl, combine oil, vinegar, onion, rosemary, and 1/4 teaspoons salt. Add fish. Marinate 1 hour at room temperature, turning once.
  • Remove fish, reserving marinade. Grill fish, 5 to 7 minutes per side, brushing often with marinade.
  • Enjoy!

GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE



Grilled Swordfish With Sweet-and-Sour Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

12 ounces swordfish
Enough vegetable oil for light brushing of fish
2 tablespoons red-wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon sugar
1/2 cup plus 3 tablespoons water
1 1/2 teaspoons reduced-sodium soy sauce
1 cup chopped fresh pineapple
2 teaspoons cornstarch
2 or 3 tablespoons fresh cilantro leaves

Steps:

  • Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
  • Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
  • Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams

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