Grilled Rosemary Swordfish (George Foreman Grill) recipe

By sandiB2010

Ingredients

• 4 swordfish steaks (4-ounces each, 1 inch thick)
• 1 teaspoon minced fresh rosemary
• 1 teaspoon grated lemon rind
• 1 clove garlic, minced
• Vegetable cooking spray
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pepper
• Lemon wedges (optional)
• Fresh rosemary sprigs (optional)

Details

Servings 4

Preparation

Step 1

Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour.

Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture.

If cooking on the George Foreman grill, the steaks should be done after about 5 minutes. Don't overcook! When fish flakes easily it is done.