Grilled Rosemary Swordfish

• 4 (4-ounce) swordfish steaks (about 1 inch thick)
• 1 teaspoon minced fresh rosemary
• 1 teaspoon grated lemon rind
• 1 garlic clove, minced
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pepper
• Lemon wedges (optional)
• Fresh rosemary sprigs (optional)

1. Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and marinate in refrigerator 1 hour.
2. Prepare grill.
3. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350u0b0 to 400u0b0). Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Grill, uncovered, 6 minutes on each side or until done, basting frequently with lemon juice mixture. Garnish with lemon wedges and rosemary sprigs, if desired.
4. Note: We're told by health experts to eat fish often--it's good for our hearts. But some types of predatory fish, such as swordfish and shark, should be eaten only once a week since these fish absorb and store mercury and other contaminants from the water in which they live.

fresh rosemary, lemon rind, garlic, cooking spray, lemon juice, pepper, lemon wedges, rosemary

Taken from www.myrecipes.com/recipe/grilled-rosemary-swordfish (may not work)