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Barbecued Swordfish with Rosemary

  • 5reviews
  • 47saves
  • 20min

  • 192 people made this

About this recipe: A simple white wine marinade makes this swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.


Serves: 4 

  • 110ml (4 fl oz) white wine
  • 5 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 450g (16 oz) swordfish steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 4 slices lemon, for garnish

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Stir wine, garlic and 1 teaspoon rosemary together in a medium baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
  2. In a small bowl, stir together the lemon juice, olive oil and remaining rosemary. Set aside.
  3. Preheat barbecue for medium heat.
  4. Transfer fish to a kitchen roll-lined dish, and discard marinade. Lightly oil barbecue grate to prevent sticking. Cook fish 10 minutes, turning once, until 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.


Allow 1 hour for the fish to marinate.

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Reviews (5)


Used different ingredients. I added 1 Tbs of balsamic vinegar and it made the recipe absolutely wonderful! - 21 Jul 2008


Something else. This is a great recipe.i grilled it. I bought high quality swordfish, from a fishmonger, not the supermarket. - 21 Jul 2008


This is fabulous! We will have this again... - 21 Jul 2008

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