Grilled Swordfish With Roasted Garlic Sauce

"From a supermarket card I just picked up. DH loves swordfish. If you use fresh tarragon, use 3 tsp. chopped, divided."
photo by a user photo by a user
Ready In:
1hr 5mins




  • Lightly oil grill grate and preheat to medium-high.
  • Cut off pointed end of garlic bulbs; place garlic on piece of heavy duty foil and wrap to seal in pouch.
  • Place garlic on grill rack and cover; grill 30-35 minutes or until fork tender.
  • Cool 5 minutes and squeeze pulp from garlic; mince and set aside.
  • On stovetop, in a heavy skillet, bring chicken broth and 1 teaspoons of the tarragon to boiling; lower heat and simmer until mixture is reduced to 1/4 cup.
  • Melt butter in separte skillet over medium-high heat.
  • Whisk in garlic pulp, remaining tarragon, broth reduction and lemon juice; bring to boiling; reduce heat and keep warm until ready to serve.
  • Meanwhile, rinse and pat dry swordfish with paper towels.
  • Sprinkle fish evenly with pepper and salt to taste.
  • Grill fish 5 minutes on each side, or until fish flakes when tested with a fork.
  • Transfer fish to serving dish and serve with reserved garlic sauce.

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