Grilled Rosemary Swordfish Recipe - Cooking Index
Grilled Rosemary Swordfish Recipe - Cooking Index
| 4 | Swordfish steaks - (4-ounce) | |
| (1 inch thick) | ||
| 1 teaspoon | 5ml | Minced fresh rosemary |
| 1 teaspoon | 5ml | Grated lemon rind |
| 1 | Garlic - minced | |
| Vegetable cooking spray | ||
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1/4 teaspoon | 1.3ml | Pepper |
| Lemon wedges - (optional) | ||
| Fresh rosemary sprigs - (optional) |
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 1 hour.
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.
Grill 6 minutes on each side or until done, basting frequently with lemon juice mixture.
Source:
Cooking Light, July/Aug 1993, page 130
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