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Grilled Rosemary Swordfish

2 ts Finely chopped fresh or dried rosemary
2 ts Grated lemon rind
3 Garlic cloves, pressed
4 Swordfish (1-inch-thick) steaks
2 tb Olive oil
2 tb Lemon juice
1/2 ts Pepper


Garnishes Lemon wedges, fresh rosemary sprigs


Combine first 3 ingredients. Place swordfish in an 11- x 7-inch baking dish; press rosemary mixture evenly on top of each steak. Combine olive oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1 hour.


Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350F to 400F). Remove swordfish steaks from marinade, discarding marinade, and place on food rack. Grill swordfish steaks, covered with grill lid, about 6 minutes on each side or until done. Garnish, if desired.



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