Grilled Swordfish with Rosemary
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  • 4 4oz. McGinnis Sisters swordfish steaks
  • 1/2 cup white wine
  • 5 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 4 slices lemon, garnish
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 grate to prevent sticking. Grill fish for 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.

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