Grilled Rosemary Swordfish
Grilled swordfish is a delicious low-fat, high-protein entree — especially when prepared on the George Foreman Grill!
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)
Directions:
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 with cooking spray and place steaks on surface. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture. The fish should flake easily.
Garnish with lemon wedges and rosemary sprigs, if desired.
Serves: 4