Pepper & Lemon Swordfish Steaks

• 1 1/4 lbs swordfish steaks, 1 inch thick cut into 4 equal pieces
• 2 lemons, thinly sliced
• 3/4 red onion, thinly sliced
• 2 tablespoons minced fresh rosemary leaves
• 1 tablespoon minced fresh thyme leave
• 1 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon salt

1. Preheat oven to 500 degrees, or prepare the grill.
2. Place each piece of fish on the center of 4 double layers of foil.
3. Top each evenly with lemons, onion, rosemary, thyme, pepper, and salt.
4. Make packets by bringing the 2 sides of the foil up to meet in the center and folding edges over, then folding the edges of each together.
5. Allowing room for the packets to expand, crimp the edges.
6. If baking, place the packets on a baking sheet.
7. Bake or grill until the fish is opaque, 10-12 minutes.
8. Open packets carefully when testing for doneness, as steam will escape.

swordfish, lemons, red onion, rosemary, thyme, fresh coarse ground black pepper, salt

Taken from www.food.com/recipe/pepper-lemon-swordfish-steaks-77902 (may not work)