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grilled swordfish with rosemary, tomato and caramelized onions
Serves 8

Garnish with the fresh chopped parsley.
8 swordfish fillets, 6 ounces each


zest and juice of two lemons
4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
salt and pepper


5 tablespoons olive oil
5 onions, thinly sliced
2 tablespoons fresh rosemary, chopped
3 cans (14 ounce) peeled plum tomatoes
4 tablespoons red wine vinegar
2 ounces chopped raisins
juice of 1 lemon
2 tablespoons sugar
4 tablespoons Italian parsley, chopped, for garnish
  1. Mix the ingredients for the marinade in a dish.  Add the fish and chill for about 1 hour.
  2. To make the sauce, heat the oil in a saucepan. Add the onions, rosemary and seasoning.  Cook for about 20 minutes, stirring, until the onions start to caramelize.
  3. When the onions are golden, add the tomatoes, lemon juice and zest, raisins, vinegar and sugar.  Cook for 30 minutes or until it starts to thicken.  Season to taste.
  4. Preheat grill, you want it hot.  Grill each side about 3-4 minutes, depending on the thickness.
  5. To serve, pour sauce on the plate and place the fish on top.