GRILLED ROSEMARY BLOCK ISLAND SWORDFISH
Ingredients
2 ½ – 3-pounds fresh swordfish steaks, 1 ½” thick
1 – 1 ½ teaspoons salt
½-¾ teaspoons black pepper
3 tablespoons fresh rosemary leaves, stemmed and chopped
3 tablespoons olive oil
1 lemon, cut into wedges
Instructions
Preheat your grill to 400 degrees.
Season the swordfish steaks on both sides with the salt and pepper. Generously spread the rosemary evenly on both sides of the steaks and drizzle all over with the olive oil.
Place the steaks on the preheated grill, close the lid, and do not touch them for 2 full minutes. Open the lid and do a quarter turn on the grill, close the lid, and let cook for 2 more minutes. This will give you beautiful cross-hatch grill marks on your fish.
Flip the steaks and cook for 3-4 minutes on the other side until a fork slides easily in and out of the center of the steaks. Do not overcook! Squeeze the lemon juice all over the steaks and devour.
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