Grilled Swordfish with Rosemary recipe

4 servings

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 extra virgin olive oil

4 slices lemon, for garnish

Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish.

Sprinkle fish with salt and pepper.

Place in the baking dish, turning to coat.

Cover, and refrigerate for at least 1 hour.

In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary.

Set aside.

Preheat grill for medium heat.

Transfer fish to a paper towel-lined dish, and discard marinade.

Lightly oil grill grate to prevent sticking.

Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork.

Remove fish to a serving plate.

Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.