Lemon Rosemary Baked Swordfish
Swordfish is flavored with lemon, rosemary, and garlic and baked in a parchment paper (or foil) package. Whether you're a seasoned chef or a novice cook, this recipe delivers a mouthwatering meal that will impress even the most discerning seafood connoisseurs!
Servings: 4 servings
Calories: 818kcal
Ingredients
Marinade with flavored olive oil and vinegar
- Zest from one lemon
- 1/2 cup rosemary olive oil
- 1/4 cup lemon balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot
Marinade with non-flavored olive oil and vinegar
- Zest and juice from 1 lemon
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot
- granulated (white) sugar optional
Baked Swordfish
- 1 1/2 pounds swordfish steaks can also use fillets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 8 thin lemon slices
- 4 rosemary sprigs 4-inch
Instructions
- In a shallow glass dish large enough to hold the fish in one layer, whisk together marinade ingredients. Add fish, cover and place in refrigerator for 1 up to 2 hours, turning occasionally. (Note: if using the Non-flavored Olive Oil an Vinegar Marinade, reduce marinating time to 30 minutes.)
- Preheat oven to 425 degrees.
- Tear off 4 pieces of foil or parchment paper, each about 16 to 18 inches or long enough to wrap around fish steaks. Brush foil (if using) with olive oil.
- Fold one piece of parchment paper/foil in half horizontally. Place 1 fish steak in the center of each piece of foil/paper; drizzle with a spoonful or two of the marinade. Season with kosher salt and fresh ground pepper. Repeat with remaining steaks.
- Place 2 lemon slices on top of each fillet; top with 1 rosemary sprig. Fold the empty side up over the top of the fish; starting at one end (by the fold), wrap the paper/foil inward to seal.
- Place packets in one layer on a large baking sheet. Bake about 15 minutes (10 minutes per 1-inch of thickness, plus an additional 5 minutes).
- Remove fish from the oven. Carefully open packets (steam will be hot) and remove fish. Place all steaks on on a serving platter or individual steaks on 4 dinner plates. Spoon any sauce in the packets over the top.
Notes
Variation on the grill: Place prepared packets in foil on a preheated grill over medium heat and cook for around 10 to 15 minutes.
Note: This recipe was originally published in my cookbook Fresh Tastes.
Nutrition
Calories: 818kcal | Carbohydrates: 27g | Protein: 36g | Fat: 66g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 151mg | Potassium: 1068mg | Fiber: 6g | Sugar: 10g | Vitamin A: 325IU | Vitamin C: 115mg | Calcium: 84mg | Iron: 3mg