Grilled Rosemary Swordfish *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Finely chopped fresh or dried rosemary,
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
Lemon wedges, fresh rosemary sprigs
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)
Source from luhu.jp
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)
Source from luhu.jp