Ingredients
1 tablespoon lemon juice1 tablespoon olive oil2 garlic cloves, minced1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon grated lemon zest1/4 teaspoon salt1/4 teaspoon pepper2 swordfish steaks (5 ounces each)
Preparation
In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
