Grilled Rosemary Swordfish Recipe

Fixings

    1 tablespoon lemon juice

    1 tablespoon olive oil

    2 garlic cloves, minced

    1 teaspoon minced new rosemary or 1/4 teaspoon dried rosemary, squashed

    1 teaspoon ground lemon strip

    1/4 teaspoon salt

    1/4 teaspoon pepper

    2 swordfish steaks (5 ounces each)

Insruction

    In a huge resealable plastic sack, join the initial seven fixings; add the swordfish. Seal sack and go to cover; refrigerate for 60 minutes.Pasta-amatriciana.

    Channel and dispose of marinade. Saturate a paper towel with cooking oil; utilizing long-took care of utensils, daintily coat the barbecue rack. Barbecue swordfish, covered, over medium-high hotness or cook 4 in. from the hotness for 4-6 minutes on each side or until fish simply turns hazy. Appreciate it !!!

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Grilled Rosemary Swordfish Recipe VIDEO