Grilled Rosemary Swordfish

Name: Grilled Rosemary Swordfish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 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)

TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD: 2 servings.

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

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

1. In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
2. 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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