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Grilled Rosemary Swordfish | ||||||||||
Course : Fish Source: Cooking Light, July/Aug 1993, page 130 Serves: 4 |
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Ingredients:
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Preparation / 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 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.
Grill 6 minutes on each side or until done, basting frequently with lemon juice mixture.
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