Recipe - Grilled Rosemary Lamb Chops

4 Swordfish steaks, (4ounce)
(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
One fourth teaspoon 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 mediumhot
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).

Per serving: 208 Calories; 7g Fat (31% calories from fat); 34g Protein; 1g
Carbohydrate; 66mg Cholesterol; 153mg Sodium

Serving Ideas : Garnish with lemon wedges and rosemary sprigs, if desired.

NOTES :

Recipe by: Cooking Light, July/Aug 1993, page 130

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.