| 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 igor@digex.net on Jan 28, 1997.
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