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    Grilled Rosemary Swordfish


    Source of Recipe


    Cooking Light, July/Aug 1993, page 130

    List of Ingredients




    16 ounces swordfish steaks (4 4-oz steaks) (1 inch thick)
    1 teaspoon minced fresh rosemary
    1 teaspoon grated lemon rind
    1 clove garlic minced
    Vegetable cooking spray
    1 tablespoon fresh lemon juice
    1/4 teaspoon pepper
    Lemon wedges (optional)
    Fresh rosemary sprigs (optional)

    Recipe



    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.

 

 

 

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