Rosemary-Citrus Grilled Swordfish Recipe

Name: Rosemary-Citrus Grilled Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 12 (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

Servings: persons

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
12 (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

1
Steep garlic in the vegetable oil by adding both at room temperature to a saute pan.
2
Bring to a boil, then remove from the heat and let sit for 10 minutes.
3
Add all of the remaining ingredients except the fish.
4
Let the marinade cool, then add the fish.
5
Marinate for 6 to 8 hours, refrigerated.
6
Season with salt and pepper.
7
Preheat grill.
8
Grill the fish on both sides until cooked through.
9
Serve with roasted artichoke ragout.
10
Poach the artichokes in water with lemon and salt.
11
Drain and cool.
12
Cut the artichoke hearts into quarters.
13
Preheat the oven to 350 degrees.
14
Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
15
Saute the garlic and shallots in 1 1/2 tablespoons of the butter.
16
Add the artichokes and toss together.
17
Add the veloute and pine nuts and bring to a gentle simmer.
18
Add the herbs and adjust the salt and pepper.
19
Swirl in the remaining 1 1/2 tablespoons butter.

1739

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup sliced garlic cloves, 2 cups vegetable oil, 1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, and more.

Yes, Rosemary-Citrus Grilled Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary-Citrus Grilled Swordfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions