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    • Grilled Rosemary Swordfish

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Seafood Main dish, Seafood 4 Servings

    INGREDIENTS

    2 ts Finely chopped fresh or dried rosemary
    2 ts Grated lemon rind
    3 Garlic cloves, pressed
    4 Swordfish (1-inch-thick) steaks
    2 tb Olive oil
    2 tb Lemon juice
    1/2 ts Pepper
    Lemon wedges, fresh rosemary sprigs

    INSTRUCTIONS

    GARNISHES
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)
Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
<jewel1@ix.netcom.com> on Dec 07, 1997

    A Message from our Provider:

    “The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

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