Rosemary White Wine Swordfish 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 sauce pan combine parsley, shallots, wine and lemon juice. Bring to boil and reduce to about 3 tablespoons.
• Add 1/2 tsp of minced rosemary and lemon zest.
• Reduce heat to low and add butter a piece at a time, and whisk to combine well.
• Remove from heat and add salt and pepper to taste. Keep warm.
• Sprinkle swordfish fillets with remaining minced rosemary, salt and pepper.
• Grill, over medium heat, about 3-4 minutes per side. Remove from grill and let set several minutes.
• To plate fish, smear a bit of sauce in center of each plate. Place fillet on top, then drizzle more sauce on top. Serve with a sprig of rosemary as garnish.

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:

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

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:

• Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
• Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

Steps:

• Stir wine, garlic, and 1 teaspoons rosemary together in an 8" 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 if using outdoor grill. I preheated the George Foreman.
• Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate ( I sprayed with nonstick cooking spray) to prevent sticking. Grill fish 10 minutes, turning once ( cook 5 minutes on George), 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 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:

• On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
• Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
• In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
• Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
• Marinate in the refrigerator overnight.
• Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
• Meanwhile, preheat oven to 375 degrees F.
• Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
• Let rest for 15 minutes, then slice thinly.
• Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.