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Lemon and Herb Crusted Swordfish Recipe

Lemon and Herb Crusted Swordfish

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on September 17, 2011

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    Very good recipe, had to substitute dried herbs for fresh, but came out great moist with simple but delicious flavor. Only criticisim I have is I followed the times for cooking and when I checked the middle it was not cooked. I had to add about 2 minutes to each side more.

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  • on June 12, 2011

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    I have never been a fan of swordfish in restaurants but this recipe was superb. A friend brought us a steak from a swordfish he caught two days before. We cut the cook time 1 min per side to make sure it did not dry out-- it was great!

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  • on October 07, 2009

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    WHAT THE HECK IS CHERVIL?

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  • on May 28, 2007

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    Just be sure your pan is smoking hot before you put the fish down or the herbs will fall off.

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  • on December 05, 2006

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    For my taste the coating is a little strong. Next time I make this recipe I'll probably cut the zest and spices in half.

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  • on July 23, 2006

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    This was a quick fix recipe that had a great flavor. I'll be using this one again!

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