Thursday, June 2, 2011

Rosemary Swordfish

Talk about a presentation in it's self.  This came out positively gorgeous.  Actually, to be truthful, this was my first time ever making swordfish, let alone ever even eating it.  And, I absolutely loved it.  It is thick and meaty more like a steak than like a fish.  It's not too fishy and it's not too tough.  It was just perfect with the light delicate seasonings and the roasted tart sun-dried tomatoes. 

4 thick swordfish steaks
1 small jar of sun-dried tomatoes in oil (drained)
zest and juice from 1 large lemon
4 T. of extra virgin olive oil
1 tsp. of dried rosemary (crushed)
sea salt and fresh cracked pepper

-Preheat your grill to a medium-high flame.  In a small bowl, combine the lemon zest, lemon juice, e.v.o., dried rosemary and some salt/ pepper.  Brush both side of fish with the oil mixture and grill about 6-8 minutes on each side (depending on thickness), remembering not to over flip (dries food out).  Just before the last side is done, sprinkle a good amount of the sun-dried tomatoes on top and continue to grill until they are roasted on the edges.  Serves 4.  Enjoy!

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