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Grilled Swordfish With Roasted Garlic Sauce

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“From a supermarket card I just picked up. DH loves swordfish. If you use fresh tarragon, use 3 tsp. chopped, divided.”
1hr 5mins

Ingredients Nutrition


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

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