Grilled Rosemary Swordfish *Jb

Grilled Rosemary Swordfish *Jb

Yield: 4 Servings

2 t  finely fresh or,Chopped

-dried rosem,ary

2 t  lemon rind,Grated

3 garlic cloves,pressed

4 swordfish (1-inch-thick)

-steaks

2 T  olive oil

2 T  lemon juice

1/2 t  pepper

GARNISHES  ======================

1 lemon wedges,fresh rosemary

- sprigs

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)