Update my dinner status, I'm making this tonight.
16 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 2 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 2 ts Finely chopped fresh or
- 3 Garlic cloves, pressed
- 4 Swordfish (1-inch-thick)
GARNISHES
Preparation
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) Posted to MM-Recipes Digest V4 #318 by Julie Bertholf on Dec 07, 1997
