Grilled Rosemary Swordfish
4 Swordfish steaks, (4-ounce) (1 inch thick)
1 ts Minced fresh rosemary
1 ts Grated lemon rind
1 Clove garlic, minced
Vegetable cooking spray
1 tb Fresh lemon juice
1/4 ts Pepper
Lemon wedges, (optional)
Fresh rosemary sprigs, (optional)
Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and
garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour.
Coat grill rack with cooking spray; place rack on grill over medium-hot coals.
Place steaks on rack. Combine lemon juice and pepper, and brush over steaks.
Cook 6 minutes on each side or until done, basting frequently with lemon juice
mixture. Yield: 4 servings (serving size: 3 ounces fish).