This grilled swordfish gets the full Sicilian treatment with a zesty tomato and olive topping that takes it to another level.

Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s delicious grilled swordfish. Slideshow: More Grilled Fish Recipes Active: 1 HR Total Time: 2 HR ...

Brush the swordfish with oil and season with salt and pepper. Grill over direct medium-high heat until well-marked and cooked through the center, turning once, 8 to 10 minutes. Related Articles ...

In a large bowl or large resealable plastic bag, combine the lime juice, garlic, 1⁄4 cup olive oil, and 1 teaspoon salt. Add the swordfish, turning to coat, cover the bowl or seal the bag, and ...

With a wadded paper towel, quickly brush the grill grates with oil. 2. In a bowl, combine the parsley, garlic, lemon rind, 4 tablespoons of the olive oil, and a generous pinch each of salt and pepper.

If using a grill, lightly brush the tomatoes with oil and season with salt. Grill the tomatoes, cut side down first, until the skins char and wrinkle, turning occasionally, 8 to 10 minutes. Remove ...

Brush the swordfish with oil and season with salt and pepper. 2. Grill over direct medium-high heat until well-marked and cooked through the center, turning once, 8 to 10 minutes.

Grilled Swordfish With Roasted Tomato, Pepper and Olive Sauce. Serves 4. INGREDIENTS. 6 to 8 plum (Roma) tomatoes, 1 1/4 to 1 1/2 pounds, halved. Olive oil. Kosher salt. 1 large or 2 medium red ...