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4 swordfish steaks -- (4-ounces each, 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic -- minced
Vegetable cooking spray
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
Lemon wedges -- (optional)
Fresh rosemary sprigs -- (optional)
Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture. If cooking on a electric grill, the steaks should be done after about 6 minutes. Don't overcook! When fish flakes easily it is done. Yield: 4 servings (serving size: 3 ounces fish).
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