Caught at the peak of the season and offered at the season’s best price, our Foley Fresh Block Island Swordfish sets the standard for swordfish flavor. Try this local specialty seasoned simply in this succulent recipe.
Season swordfish with salt and pepper. Crumble bay leaves and spread over swordfish. Add chopped rosemary. Drizzle with olive oil and let sit for 30 minutes, covered and refrigerated. Preheat well-oiled grill. Add swordfish and grill for 6 minutes per side depending on thickness. Serve with lemon.