Broiled Swordfish Steak With Rosemary
Updated Oct. 12, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 1 hour 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 48-ounce pieces swordfish (or 1 2-pound steak)
- 3tablespoons olive oil
- Juice 1 lemon
- 1tablespoon fresh thyme leaves, chopped (or ½ teaspoon dried)
- Coarse salt and freshly ground pepper to taste
- 2shallots, coarsely chopped
- 4ripe tomatoes, peeled, skinned and chopped (or 1½ cups canned)
- 1tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)
Nutritional analysis per serving (4 servings)
470 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 47 grams protein; 960 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
- Step 2
Preheat broiler to high.
- Step 3
Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
- Step 4
Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.
Private Notes
Comments
I followed the instructions explicitly, with fresh herbs but canned tomatoes. It was a simple and good dinner, and we enjoyed it, but I suspect some palates will prefer going lighter on the thyme.
Quite tasty. No shallots so had to make do with onion and used high-quality packaged tomatoes from pantry. Decent substitutions. Fresh herbs from garden though! Felt fresh and healthy.
I’m a novice cook. Should the swordfish should be refrigerated when marinated or left out at room temperature while marinating? I was concerned about spoilage if left at room temperature, please advise. Thank you.
I added olive oil to the fish as someone else suggested and it went up in smoke. Don’t recommend doing that!
And dried basil!
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