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)