Grilled Rosemary Swordfish
My husband loves swordfish, and this is his favorite way to have it—moist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. —Lorie Rice, Liverpool, NY
2 ServingsPrep: 10 min. + marinating Grill: 10 min.
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 swordfish steaks (5 ounces each)
- In a large resealable plastic bag, combine the first seven
- ingredients; add the swordfish. Seal bag and turn to coat;
- refrigerate for 1 hour.
- Drain and discard marinade. Moisten a paper towel with cooking oil;
- using long-handled tongs, lightly coat the grill rack. Grill
- swordfish, covered, over medium-high heat or broil 4 in. from the
- heat for 4-6 minutes on each side or until fish just turns opaque.
- Yield: 2 servings.
Nutritional Facts: 1 steak equals 214 calories, 11 g fat (2 g saturated fat), 52 mg cholesterol, 350 mg sodium, 2 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.