Grilled Rosemary Swordfish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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My husband loves swordfish, and this is his favorite way to have itâmoist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. âLorie Rice, Liverpool, NY Ingredients:
1 tablespoon lemon juice |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1 teaspoon grated lemon peel |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 swordfish steaks (5 ounces each) |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
2. 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. Yield: 2 servings.
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