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Grilled Rosemary Swordfish

My husband loves swordfish, and we have a ton of swordfish recipes because of that. But, 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, New York
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    2 servings

Ingredients

  • 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 zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 swordfish steaks (5 ounces each)

Directions

  • 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.
Nutrition Facts
1 each: 214 calories, 11g fat (2g saturated fat), 52mg cholesterol, 350mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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