Grilled rosemary swordfish *jb

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Finely chopped fresh or dried rosemary
2 teaspoons Grated lemon rind
3 Garlic cloves, pressed
4 Swordfish (1-inch-thick) steaks
2 tablespoons Olive oil
2 tablespoons Lemon juice
½ teaspoon Pepper
Lemon wedges, fresh rosemary sprigs

Directions

GARNISHES

Combine first 3 ingredients. Place swordfish in an 11- x 7-inch baking dish; press rosemary mixture evenly on top of each steak. Combine olive oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1 hour.

Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350F to 400F). Remove swordfish steaks from marinade, discarding marinade, and place on food rack. Grill swordfish steaks, covered with grill lid, about 6 minutes on each side or until done. Garnish, if desired.

(Tuna is a good substitute for swordfish because of its firm texture.

It will not flake with a fork, but check for doneness after 4 minutes)

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