• 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp minced fresh rosemary or 1/4 tsp dried rosemary
  • 1 tsp grated lemon peel
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 swordfish steaks (5 oz each)

Cooking Instructions

In a large resealable plastic bag, mix all ingredients except the swordfish. Once well mixed, add the swordfish to the bag, seal well and coat. Refrigerate for one hour. Then drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.