Rosemary Lemon Swordfish

Fish gets a bad rap – no matter what anyone tells you, it’s not hard to cook.  In fact, it takes such a short time to cook, all that you need to do to cook it well is to untrain your brain into its natural inclination to overcook meat.  Give it only a little time, only a little seasoning and it is perfection.  I love swordfish because it’s forgiving, takes seasoning well, and comes out deliciously restaurant-worthy without any fuss.  Not to mention that it’s meaty – a manly fish meant to be tucked into like a steak.

Rosemary Lemon Swordfish © Spice or Die

This barely qualifies as a recipe below in terms of ingredients – all the work is in the technique.  Basically, you are forming a paste out of the lemon zest and garlic that is then slathered onto the swordfish.  If you haven’t invested in a microplane yet (and you really should), you will need to use the finest setting on a box grater for the lemon zest.  As for the garlic, you will need to mash it with some kosher salt until it forms a paste – not hard, but so much easier if you pick up a microplane.

Because I don’t have a grill, I broil this in my convection oven until the paste bubbles and browns into juicy goodness.  If you are graced with a grill, do yourself a favor and throw some of these bad boys on the barbie for a truly magical dinner.  Beats a boring chicken breast any day of the week, and it’s a whole lot less work to get it moist and flavorful. Viva simplicité!

Rosemary Lemon Swordfish

4 tbs. fresh rosemary, chopped
4 tbs. of olive oil
2 fat cloves of garlic, microplaned or mashed into a paste
two lemons
2 tsp. of kosher salt
1 tsp. of black pepper
4 meaty swordfish steaks, 1 1/2 to 2 inches thick

Zest your lemons and add to a small bowl.  Microplane your garlic next and toss in the bowl with the kosher salt.  If you don’t have a microplane, smash your garlic with the flat side of a large knife.  Sprinkle salt over the garlic and drag the sharp end of the knife over the garlic, squishing it to form a paste.  Keep on dragging until it’s smooth and the consistency of a paste.  Add to the bowl.  Add the black pepper and oil and stir.

Using your fingers, rub the paste into the fish on all sides.  Let sit for 5-10 minutes.

Broil fish (or grill) until fish flakes easily with a fork and is cooked all the way through, about 17-20 minutes.  Squeeze your lemons over the fish and serve immediately.

4 thoughts on “Rosemary Lemon Swordfish”

  1. This was one of the best pieces of swordfish I've ever tasted…and it did beat the s**t out of poached chicken any day of the week.

  2. Hi Angela, I stopped by to visit your blog and say thanks for the FB add. Your site here is great. I just finished eating and your food photos are making my mouth water. I especially love the ham slices. Very appetiizing. Very cool. I am from California and I write a blog about food and relationships. All told through stories. Please visit. Maybe Follow if you like. Thanks!

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