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swordfish fillets olive oil chicken broth Worcestershire sauce lemon juice mustard fresh rosemary salt tomatoes
Viewed: 66 - Published at: 3 years agoIngredients
- 1 1/4 lb. swordfish fillets
- 2 Tbsp. plus 2 tsp. olive oil
- 2 Tbsp. low sodium chicken broth
- 1 tsp. Worcestershire sauce
- 1 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. minced fresh rosemary
- salt and pepper to taste
- 8 small plum tomatoes, thinly sliced
Method
- You will need 8 long rosemary branches or wooden skewers.
- If using wooden skewers, soak in water for 15 minutes (to prevent burning).