Grilled Swordfish and Rosemary Skewers Recipe
If you’ve got an herb garden that’s growing like mad, this is a great recipe to help you use up all that rosemary. Grilled swordfish pairs excellently with rosemary, but this recipe also works well with chicken breasts and cubed lamb, but remember that cooking times will be different.
1 lb swordfish
8-10 Large sprigs rosemary
2 teaspoons fennel seed
1 clove garlic
½ teaspoon sea salt
½ teaspoon coarsely ground black pepper
¼ c olive oil
Trim the rosemary of half it’s leaves and set aside. Place sprigs in a tall glass. Cover with water and allow to soak for 15 minutes.
Finely mince reserved rosemary, fennel seed and garlic. Mix with olive oil, salt and pepper in a medium bowl.
Cut the swordfish into cubes about 2” thick, and use a skewer to pierce a hole through each. Add to oil and toss well to coat and thread onto rosemary sprigs. Place over a hot grill for approximately 3 minutes per side. Serve with lemon wedges.
Suggested Pairing: Clos Laurent Saumur Rouge 2014, $19