Grilled Rosemary Swordfish
DOWNLOADWe Have What You'll Need:
- 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 zest ¼ teaspoon of salt and ¼ of pepper
- 2 swordfish steaks
Directions
- In a large resealable plastic bag, mix the first seven ingredients; add the swordfish. Seal the bag and turn to coat; refrigerate for 1 hour.
- Drain and discard the marinade. Moisten a paper towel with cooking oil; using a long-handled tongs, lightly coat the grill rack. Grill the swordfish, covered over medium-high heat for 4-6 minutes on each side or until the fish turns opaque.
Enjoy
