Recipe courtesy of Elegant Affairs

Rosemary-Citrus Grilled Swordfish

  • Total: 8 hr 42 min
  • Prep: 8 hr 30 min
  • Cook: 12 min
  • Yield: 12 servings
Save Recipe

Ingredients

1/4 cup sliced garlic cloves

2 cups vegetable oil

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1/4 cup balsamic vinegar

1/8 cup fresh orange juice

3 sprigs fresh rosemary

8 whole peppercorns

Twelve 8-ounce pieces swordfish

Roasted Artichoke Ragout, recipe follows

Roasted Artichoke Ragout:

6 whole artichokes, cleaned

Lemon and salt

4 tablespoons butter

Salt and pepper, to taste

2 tablespoons sliced garlic

3 tablespoons minced shallots

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh Italian parsley

1 1/4 quarts roasted chicken veloute sauce

1 cup pine nuts, toasted

Directions

  1. Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.

Roasted Artichoke Ragout:

  1. Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
  2. Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter. 

Marinated Swordfish

Sicilian Penne with Swordfish and Eggplant

Swordfish Baked in Foil with Mediterranean Flavors

Moonen's Cod-Wich

Chilean Sea Bass*