Grilled Swordfish With Rosemary
Combine wine, garlic, and 1 teaspoon rosemary in an 8 inch square baking dish. Sprinkle fish with salt and pepper; place in baking dish, turning to coat. Cover, and chill at least 1 hour.
Combine remaining 1 teaspoon rosemary, lemon juice, and olive oil in a small bowl. Set aside.
Start a charcoal fire, or preheat a gas grill.
Spray grill with cooking spray to prevent sticking. Remove fish from marinade, and cook over hot coals for 4 to 5 minutes on each side.
Transfer to a serving swordfish steaks and platter, or to individual plates. Spoon lemon mixture over fish, garnish with lemon wedges, and serve immediately.
1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon light olive oil
4 slices lemon, for garnish
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