Swordfish With Rosemary

• 12 cup white wine
• 5 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary
• 4 (4 ounce) swordfish steaks
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 4 slices lemons, for garnish

1. Stir wine, garlic, and 1 teaspoons rosemary together in an 8" square baking dish.
2. Sprinkle fish with salt and pepper.
3. Place in the baking dish, turning to coat.
4. Cover, and refrigerate for at least 1 hour.
5. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary.
6. Set aside.
7. Preheat grill for medium heat if using outdoor grill.
8. I preheated the George Foreman.
9. Transfer fish to a paper towel-lined dish, and discard marinade.
10. Lightly oil grill grate ( I sprayed with nonstick cooking spray) to prevent sticking.
11. Grill fish 10 minutes, turning once ( cook 5 minutes on George), or until fish can be easily flaked with a fork.
12. Remove fish to a serving plate.
13. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

white wine, garlic, fresh rosemary, swordfish steaks, salt, pepper, lemon juice, extra virgin olive oil, lemons

Taken from www.food.com/recipe/swordfish-with-rosemary-372289 (may not work)