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.
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
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Method Prep:10min › Cook:10min › Ready in:20min
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.
In a small bowl, stir together the lemon juice, olive oil and remaining rosemary. Set aside.
Preheat barbecue for medium heat.
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.