Grilled Rosemary Swordfish

1. 1

   Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and marinate in refrigerator 1 hour.

2. 2

   Prepare grill.

3. 3

   Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350u00b0 to 400u00b0). Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Grill, uncovered, 6 minutes on each side or until done, basting frequently with lemon juice mixture. Garnish with lemon wedges and rosemary sprigs, if desired.

4. 4

   Note: We're told by health experts to eat fish often--it's good for our hearts. But some types of predatory fish, such as swordfish and shark, should be eaten only once a week since these fish absorb and store mercury and other contaminants from the water in which they live.

* Per serving · 4 servings · Values may vary.

No additional tips available.