Grilled Rosemary Swordfish

9 ingredients
4 steps

Ingredients

  • 4 (4-ounce) swordfish steaks (about 1 inch thick)
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • Cooking spray
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon pepper
  • Lemon wedges (optional)
  • Fresh rosemary sprigs (optional)

Directions

  1. 1
    Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and marinate in refrigerator 1 hour.
  2. 2
    Prepare grill.
  3. 3
    Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°). Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Grill, uncovered, 6 minutes on each side or until done, basting frequently with lemon juice mixture. Garnish with lemon wedges and rosemary sprigs, if desired.
  4. 4
    Note: We're told by health experts to eat fish often--it's good for our hearts. But some types of predatory fish, such as swordfish and shark, should be eaten only once a week since these fish absorb and store mercury and other contaminants from the water in which they live.

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