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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1/2 cup olive oil
2 sprigs fresh rosemary
3 cloves garlic, peeled and lightly crushed
2 tbsp lemon juice
1/4 cup dry white wine
4 swordfish steaks
2 tsp capers
Heat oil in a small saucepan. Add rosemary and garlic and simmer gently for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil to remove the garlic and rosemary and combine with lemon juice and white wine in plastic storage bag.
Sprinkle both sides of sword fish with salt and fresh ground pepper. Add swordfish to the marinade, squeeze out excess air and seal, gently combine fish with marinade. Marinate, refrigerated, for 30 minutes.
Heat grill and when ready remove steaks from marinade and pat dry. Reserve marinade. Brush oil onto grill to avoid sticking. Grill 4-5 minutes per side (about 10 minutes per inch of thickness), removing from grill when just slightly undercooked in the middle - the fish will finish cooking on their own.
While the swordfish is being grilled, cook reserved marinade over medium heat until bubbling, whisking to combine. Add capers to sauce. When swordfish is cooked, pour over fish and serve.
(Swordfish can be substituted with any firm grillable fish, such as grouper or mahi.)
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GRILLED ROSEMARY SWORDFISH WITH CAPERS
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1/2 cup olive oil
2 sprigs fresh rosemary
3 cloves garlic, peeled and lightly crushed
2 tbsp lemon juice
1/4 cup dry white wine
4 swordfish steaks
2 tsp capers
Heat oil in a small saucepan. Add rosemary and garlic and simmer gently for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil to remove the garlic and rosemary and combine with lemon juice and white wine in plastic storage bag.
Sprinkle both sides of sword fish with salt and fresh ground pepper. Add swordfish to the marinade, squeeze out excess air and seal, gently combine fish with marinade. Marinate, refrigerated, for 30 minutes.
Heat grill and when ready remove steaks from marinade and pat dry. Reserve marinade. Brush oil onto grill to avoid sticking. Grill 4-5 minutes per side (about 10 minutes per inch of thickness), removing from grill when just slightly undercooked in the middle - the fish will finish cooking on their own.
While the swordfish is being grilled, cook reserved marinade over medium heat until bubbling, whisking to combine. Add capers to sauce. When swordfish is cooked, pour over fish and serve.
(Swordfish can be substituted with any firm grillable fish, such as grouper or mahi.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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