Grilled Rosemary Swordfish
The recipe Grilled Rosemary Swordfish can be made in roughly 20 minutes. This recipe serves 2. This main course has 273 calories, 28g of protein, and 16g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. This recipe from Taste of Home requires pepper, swordfish steaks, lemon juice, and olive oil. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you like this recipe, take a look at these similar recipes: Grilled Swordfish with Rosemary, Grilled Swordfish With Rosemary, and Grilled Rosemary Swordfish.
In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner
Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Swordfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Burn Cottage Cashburn Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Burn Cottage Cashburn Pinot NoirRipe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.