| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Swordfish steaks, (4-ounce) (1 inch thick) | |
| 1 | ts | Minced fresh rosemary |
| 1 | ts | Grated lemon rind |
| 1 | Clove garlic, minced | |
| Vegetable cooking spray | ||
| 1 | tb | Fresh lemon juice |
| 1/4 | ts | Pepper |
| Lemon wedges, (optional) | ||
| Fresh rosemary sprigs, (optional) | ||
| 1 | hour. |
INSTRUCTIONS
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 Coat grill rack with cooking spray; place rack on grill over medium-hot 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 MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”