**Grilled Rosemary Swordfish *Jb Recipe**

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Grilled Rosemary Swordfish *Jb Ingredients

2 tsp finely chopped fresh or dried rosem, ary
2 tsp grated lemon rind
3 garlic cloves, pressed
4 swordfish (1-inch-thick) steaks
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp pepper

GARNISHES

1 lemon wedges, fresh rosemary sprigs

A Recipe for
Grilled Rosemary Swordfish *Jb

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

This Grilled Rosemary Swordfish *Jb recipe is one of many in our Meal Category.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Grilled Rosemary Swordfish *Jb

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

Grilled Rosemary Swordfish *Jb Directions

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.

(Tuna is a good substitute for swordfish because of its firm texture.
It will not flake with a fork, but check for doneness after 4 minutes)

Serves: 4

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