Broiled Swordfish Steak With Rosemary Recipes

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.

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.

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

Steps:

• Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
• Preheat broiler to high.
• Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
• Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

Steps:

• Preheat oven to 450°F. Press rosemary into both sides of fish with heel of your hand. Brush top of fish with oil and place in an oiled baking dish. Bake 15 minutes, without turning.

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.

Steps:

• Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
• Stir mayonnaise and mustard together and spread half of the mixture over the fish.
• Broil 6 inches from heat for 6 or 7 minutes.
• Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
• Garnish with parsley and serve with Horseradish Sauce.
• For sauce, beat whipping cream at high speed of electric mixer until foamy.
• Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.

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!

Steps:

• Grate the lemon zest into a large glass or ceramic dish. Cut the lemon in half. Set one half aside. Squeeze the juice from the other half. Add the juice, 3 tablespoons oil, bread crumbs, 1/2 teaspoon salt, and all but 2 teaspoons of the rosemary to the dish. Stir to mix. Add the swordfish, and dip both sides of the steaks in the mixture to coat. Cover tightly with plastic wrap and refrigerate for 1 hour.
• Meanwhile, place the potatoes in a single layer in a shallow microwaveable dish. Cover with waxed paper. Microwave for 8 to 10 minutes, or until a knife easily pierces the flesh. Remove and season with 1/4 teaspoon salt, 1 tablespoon oil, and 2 teaspoons rosemary. Toss to coat; set aside at room temperature.
• To grill the swordfish and potatoes: Prepare a charcoal or gas grill for indirect cooking, firing briquettes or lighting the gas on one side of the grid only.
• Toss the potatoes. Remove the potatoes from the dish and place directly over the heat. Grill, turning every 1 or 2 minutes, until browned all over. Move the potatoes to the side of the rack away from direct heat. Cover and grill for 20 minutes.
• With the potatoes still on the grill, place the fish steaks directly over the heat for 3 to 4 minutes each side, or until the crumbs are browned and the steak is opaque in the center. Cut the swordfish into serving portions.
• Cut the reserved lemon half into wedges to serve with the swordfish.