Barbecued swordfish with rosemary

    20 min

    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.

    194 people made this

    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 in English (143)


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


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


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