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April Fools & Grilled Swordfish

April 1, 2011
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Do I start with an April Fools trick… No, I don’t think so.


It’s April! Woo Hoo! Spring! Spring! Spring! Days are getting longer, warmer heading to Easter, which is very late this year.

I knew a girl named April a long time ago – the older sister of my friend Prissy. My aunt had a Tennessee Walking Horse mare named April – she was solid white & bit if she didn’t like you.


Did you know the Lone Ranger’s horse, Silver, was a Tennessee Walker? But I digress…

Can you tell the quick trip yesterday made for a long day? But had a great date with DH at Arrington Vineyards! Nice atmosphere, some surprising wines, a bonfire outside… Ahhh, lovely Spring evening.

It’s April & even more important – IT’S FRIDAY!
Steaks on the grill, green salad, cabernet flowing, dark chocolate for dessert… Hang on – in honor of the French April Fools Day, how about fish on the grill… Great idea! My own Poisson d’Avril with a White Burgundy! Suppertime!

Grilled Swordfish with Rosemary-White Wine Sauce

This is one of those recipes that is so much easier if you have a partner – someone to grill the fish, someone to make the sauce.


  • 6 Tablespoons minced Shallots
  • 6 Tablespoons dry White Wine
  • 3 Tablespoons fresh Lemon Juice
  • 1/2 cup (1 stick) chilled unsalted Butter, cut into 9 pieces
  • 4 6-ounce Swordfish Steaks (1 1/2 inches thick)
  • 2 Tablespoons Olive Oil
  • 2 1/2 teaspoons fresh Rosemary, divided
  • Salt & Pepper


  1. Pre-heat grill at medium-high heat.
  2. Brush fish with olive oil; Sprinkle with 2 teaspoons rosemary; Season with salt & pepper; Set aside.
  3. Combine shallots, wine & lemon juice in small saucepan.
  4. Boil until liquid is reduced to 2 Tablespoons, about 5 minutes.
  5. If cooking alone, STOP here, resume when time to serve – Remove saucepan from heat.
  6. Grill fish until opaque in center, about 3 minutes per side.
  7. Return small saucepan to heat; Add 1/2 teaspoon rosemary; Stir until heated through.
  8. Add 1 piece of butter; whisk until melted.
  9. Reduce heat to low; Add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next.
  10. Remove from heat.
  11. Season with salt & pepper.
  12. Spoon over swordfish.
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