Grilled Swordfish With Rosemary

1. 1

   Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.

2. 2

   In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.

3. 3

   Preheat grill for medium heat.

4. 4

   Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.