Grilled Swordfish With Rosemary

See how red your guilt is. Mark the scarlet stain. If you were to wash your soul in the Atlantic Ocean, you might incarnadine every wave that washes all its shores, and yet the crimson spots of your transgression would still remain. But plunge into the “fountain filled with blood, drawn from Immanuel’s veins,” and in an instant you are whiter than snow. Every speck, spot, and stain of sin is gone, and gone forever.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood	American	American, Fish	4	Servings

INGREDIENTS

4		6-OZ Swordfish Or Halibut
		Steaks Cut 1 Inch Thick
2	T	Olive Oil
2	T	White Wine Vinegar
2		GREEN Onions, Thinly Sliced
1/2	t	Dried Rosemary, Crushed

INSTRUCTIONS

In A Dish Combine Oil, Vinegar, Onion, rosemary, and 1/4 tsp. salt.
Add fish. Marinate 1 hour at room temperature, turning once. Drain
fish, reserving marinade.  Grill fish 5 to 7 minutes per side,
brushing often with marinade. Posted to recipelu-digest by
Nesb2@aol.com on Feb 18, 1998

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”