This simple and easy Lemon Rosemary Grilled Swordfish marinates with fresh rosemary, garlic, melted butter, lemon juice & zest and then is grilled quickly. A under 30 minute dinner for a hectic mid-week meal.
This is a great tried and true swordfish recipe I’ve been grilling for years. Typically we eat a lot of salmon and ahi tuna and I haven’t seen swordfish lately, but I decided to splurge when I saw this at the market the other day and it’s one of our favorites. Simple, easy and not much to it recipe wise. It’s all about fresh ingredients.
Keeping something so simple, good and so easy, is my type of grilling.
Swordfish to me is like a steak in the fish world. It’s thick and meaty, not a flaky fish.
It can easily be over cooked and dried out so for this I only do 3 minutes per side after marinating for 20 minutes (up to an hour tops!).
This easy marinade packs the flavor and is great to baste the swordfish while on the grill.
You will not want to marinate this longer as the lemon juice will actually start to “cook” the fish and you don’t want it to get tough. This is a tender and wonderful fish and I like to keep it simple and serve it with some steamed vegetables or a side salad.
Lemon Rosemary Grilled Swordfish
- 2 1-inch thick swordfish steaks
- 2 tbsp butter melted
- 3 cloves garlic chopped
- 1 lemon juice and zest
- 1 tbsp olive oil
- 1 tbsp rosemary fresh, chopped
- pinch kosher salt
- Rinse and pat dry the swordfish steaks. Set aside.
- Crush and chop the garlic. In a small bowl whisk together the melted butter, olive oil, garlic, zest of half the lemon and the juice.
- Strip the rosemary sprigs and discard the stems. Finely dice the fresh rosemary, it should come to about 1 tablespoon or more. Add to the butter mixture and pour over the swordfish in a plastic zip bag or container to marinate for 20 minutes or up to an hour tops (See Note 1).
- Preheat grill to 500°F. Grill for 3 minutes per side and turn. Drop heat to 400°F and baste with reserved marinade. I like to get grill marks on mine and 2-3 minutes per side should do it for a tender, cooked through swordfish. (See Note 2)
- Serve immediately with fresh steamed vegetables.
- The melted butter solidifies in the refrigerator after 20 minutes of marinating. I massage the swordfish and marinade a bit while in the bag before grilling and baste with reserved marinade in bag.
- You don't want to overcook or it will be dry. We want a moist evenly cooked fish.