| 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
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