I rarely eat red meat, but I find that this dish is so satisfying and filling that it takes away any cravings I might have for a really hearty steak or burger. This swordfish recipe is always a family favorite, and I hope you enjoy it as much as we do!
Always start with the freshest fish and make sure that it arrived in the store that day. Swordfish has a lot of natural moisture, but for measure I like to add just a teaspoon of olive oil to make sure that it doesn’t dry out.
Season with salt and pepper to taste, then sprinkle with fresh rosemary, lemon juice, and minced garlic, and place in the oven for 30 minutes or until golden brown on the edge.
While the swordfish is cooking, mince 2-3 cloves of garlic in olive oil until golden brown. Add cherry tomatoes, halved or quartered into smaller pieces, and sprinkle with rosemary. Cook for 5 minutes or until softened. I usually use half the tomatoes for garnish, and mix the second half in with green beans that have been boiled for 6 minutes and blanched for a quick side dish.
When your swordfish is ready, it should look something like this–very moist, with a soft, melt-in-your-mouth texture.
Top with tomatoes and rosemary for garnish and enjoy!
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