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Grilled Swordfish

1 lb. Swordfish, 1" thick
2 tsp. lemon juice
1/2 tsp. dried oregano
2 Tbsp. olive oil
2 large garlic cloves, minced
1/8 tsp. salt
Black pepper

Cut fish into four serving pieces and arrange in shallow container or plastic bag. Combine lemon juice, oregano, oil and garlic; pour over fish. Cover and refrigerate for one hour, turning fish once. When grill is hot, remove fish from marinade and place on greased rack. Brush with marinade. Cook five minutes. Turn over and cook another five minutes or until fish just begins to flake. Do not over cook. Sprinkle with salt and pepper before serving.

Serves 4

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