Lemon Herb Swordfish Steaks

• 1 1/2 lbs swordfish steaks (or tuna, shark)
• 1/4 cup snipped fresh parsley
• 1/4 cup chicken broth
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 tablespoon snipped fresh rosemary
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 1/2 teaspoons snipped fresh tarragon
• 1/4 teaspoon salt
• 3 garlic cloves, minced

1. Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
2. In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
3. Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
4. Marinate at room temperature for 30 minutes.
5. Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
6. Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.

swordfish, parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt, garlic

Taken from www.food.com/recipe/lemon-herb-swordfish-steaks-452353 (may not work)