Lemon and Dill Swordfish

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    Lemon and Dill Swordfish

    Lemon and Dill Swordfish

    (68)
    22min


    57 people made this

    In my opinion a great fish like swordfish is best prepared simply to bring out its natural qualities.

    Ingredients
    Serves: 2 

    • 2 (170g) swordfish steaks
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon pepper
    • 1 tablespoon dried dill

    Directions
    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Preheat the barbecue for high heat and lightly oil grate.
    2. Place swordfish steaks in a medium bowl and brush with lemon juice. Coat each side with lemon pepper and dill.
    3. Place swordfish on the prepared grill and cook 6 minutes on each side, or until fish is easily flaked with a fork.
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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (68)

    by
    75

    I cooked the swordfish in a cast iron skillet and it turned out great. The amount of spices in this recipe is way too much, though, for only 2 steaks. I cut the amount of dill and lemon pepper in half and the flavor was fabulous.  -  07 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    51

    Wonderful! It is definately Simply Swordfish. Most recipes for swordfish involve salsas, chutneys, or rich sauces. This recipe, however, allows the nice flavor of the fish to be tasted. My suggestion is to just brush the fish with lemon juice (as the recipe instructs) - don't marinade. Then simply sprinkle the fish with dill weed and lemon pepper, maybe a little salt and then cook or grill - don't worry about measuring the ingrediants. Serve with rice and steamed veggies. Enjoy!  -  25 Sep 2004  (Review from Allrecipes USA and Canada)

    by
    50

    This was my first time making swordfish and this was a good way to prepare it. I cut the seasonings in 1/2 over 4 fillets and it was still quite strong. Perhaps it's supposed to be teaspoons instead of tablespoons. Cut way back on the lemon pepper and dill and you've got a very good recipe. Thanks, Jan!  -  07 Jul 2003  (Review from Allrecipes USA and Canada)

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