Rosemary-Marinated Swordfish

By AzWench

Ingredients

• 4 (4-ounce) swordfish steaks, cut 3/4-inch thick
• 2 green onions, thinly sliced
• 2 tablespoons white wine vinegar
• 1 tablespoon water
• 1 tablespoon olive oil
• 2 teaspoons snipped fresh rosemary, or
• 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon White Wine Worchestershire sauce
• 1/8 teaspoon salt

Details

Servings 4

Preparation

Step 1

Thaw fish, if frozen. For marinade, combine green onions, vinegar, water, olive oil, the snipped rosemary, Worchestershire sauce, salt and dash pepper in a shallow dish. Place fish steaks in dish; turn to coat. Cover and marinade in refrigerator for 2 hours, turning once.

Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 2 minutes. Brush with marinade and turn fish over. Grill for 4 to 9 minutes more or just until fish flakes easily when tested with a fork. Discard any remaining marinade.