Recipes and Links

Grilled Swordfish with Rosemary and Lemon

Serves: 4


6-8 lemons

¼ cup Flying Olive Rosemary, Gremolata, Garlic, Lemon, or a Single Varietal of Choice or a Combination of  Choice, plus more for greasing the grill, if necessary

Sea salt and freshly ground pepper

2 cloves garlic, minced

3 Tbsp minced fresh rosemary

4 swordfish or mahi mahi fillets, each 6-8 pz and about 1” thick


Squeeze as many lemons as you need to make 1/3 of a cup of juice. Thinly slice the remaining lemons into rounds about 1/8” thick, discarding the ends. Arrange the lemon slices on a plate in a single layer and drizzle with 1 ½ tsp of Flying Olive Extra Virgin Olive Oil(s) of Choice. Sprinkle with salt and pepper. Set aside.

In a shallow dish, whisk together the lemon juice, the remaining 3½ Tbsp Flying Olive Extra Virgin Olive Oil(s) of Choice, the garlic, and the rosemary. Sprinkle the fish generously with salt and pepper. Place the fish in the marinade and turn to coat the fish. Cover and refrigerate for 30 minutes (Warning: don’t marinate for any longer than 30 minutes or the lemon juice will “cook” your fish!)

Prepare a charcoal grill, gas grill, or a grill pan for direct grilling over medium-high heat. Generously grease the rack with a little Flying Olive EVOO.

Using a slotted spatula or spoon, lift the fish from the marinade and arrange over the hottest part of the fire or directly over the heat elements.

Discard the marinade. Grill the fish, turning once, until it is opaque throughout but still moist-looking in the center If using a grill pan, place the fish in the pan. If it starts to cook too fast, remove it from the heat and turn down the burner. (I used an instant read thermometer and cooked it to 125 degrees F.)

Grill the lemon along side the fish, turning the slices once, until they are browned and soft, about 1-2 minutes on each side.

Transfer the fish to a warm platter or individual plate and arrange 2 or more lemon slices with each piece. Serve at once.

Submitted by Barb L.