Recipe - Grilled Rosemary Swordfish

2 teaspoon Finely chopped fresh or
dried rosemary
2 teaspoon Grated lemon rind
3 Garlic cloves, pressed
4 Swordfish (1inchthick)
steaks
2 tablespoon Olive oil
2 tablespoon Lemon juice
One half teaspoon Pepper

GARNISHES
Lemon wedges, fresh rosemary
sprigs

Combine first 3 ingredients. Place swordfish in an 11 x 7inch 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
mediumhigh 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)
Posted to MMRecipes Digest V4 #318 by Julie Bertholf
jewel1@ix.netcom.com on Dec 07, 1997