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Lemon Rosemary Baked Swordfish Recipe

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3.8 from 30 reviews

This Lemon Rosemary Baked Swordfish recipe features tender swordfish steaks marinated in a zesty blend of lemon, rosemary, garlic, and balsamic vinegar, then baked to perfection in foil packets. The result is a flavorful, moist fish dish with bright citrus notes and herbal undertones, perfect for a quick, elegant dinner that serves four.

  • Total Time: 1 hour 25 minutes (including 1 hour marinating time)
  • Yield: 4 servings

Ingredients

Marinade Ingredients

  • 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)

Additional Ingredients for Basting and Seasoning

  • 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)

Main Ingredient

  • 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 each)

Instructions

  1. Prepare the Marinade: In a shallow glass dish that can hold the fish in one layer, whisk together all the marinade ingredients—lemon zest, rosemary olive oil, lemon balsamic vinegar, fresh rosemary, and garlic. This mixture will infuse the fish with bright, herbal flavors.
  2. Marinate the Swordfish: Add the swordfish steaks to the marinade, cover, and place in the refrigerator for 1 to 2 hours, turning the fish occasionally to ensure even flavor absorption. If using a plain olive oil and vinegar marinade without herbs or lemon, reduce marinating time to 30 minutes.
  3. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the swordfish.
  4. Prepare Foil or Parchment Packets: Tear off four 16- to 18-inch pieces of foil or parchment paper. Brush the foil lightly with olive oil to prevent sticking.
  5. Assemble the Fish Packets: Fold each piece of foil or parchment paper in half horizontally, then place one swordfish steak in the center. Spoon one to two tablespoons of the marinade over each steak. Season with kosher salt and freshly ground black pepper.
  6. Add Garnishes and Seal Packets: Top each fillet with two thin lemon slices and one rosemary sprig. Fold the empty side of the paper or foil over the fish and begin wrapping inward from the folded edge, sealing the packet tightly to trap steam inside.
  7. Bake the Swordfish: Place the foil packets in a single layer on a large baking sheet. Bake in the preheated oven for approximately 15 minutes—about 10 minutes per inch of thickness plus an additional 5 minutes—to ensure the fish is cooked through but remains tender and moist.
  8. Serve: Carefully remove the packets from the oven and open cautiously to avoid hot steam. Transfer the swordfish to a serving platter or individual plates and spoon the cooking juices from the packet over the top for added flavor.

Notes

  • Marinating time varies based on marinade composition; reduce time if using a simpler olive oil and vinegar mix.
  • Foil or parchment packets help retain moisture and infuse the fish with marinade flavors during baking.
  • Adjust salt and pepper to taste just before baking to balance the flavors.
  • This recipe can be prepared with swordfish fillets as well as steaks.
  • Optional granulated sugar can be added to the marinade for subtle sweetness if desired.
  • Ensure fish steaks are roughly the same thickness for even cooking.
  • Author: Madelynn
  • Prep Time: 10 minutes (excluding marinating time)
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/lemon-rosemary-baked-swordfish-recipe/