GRILLED ROSEMARY SWORDFISH

Grilled Rosemary Swordfish (George Foreman Grill)

4 swordfish steaks (4-ounces each, 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic, minced
Vegetable cooking spray
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
Lemon wedges (optional)
Fresh rosemary sprigs (optional)

Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour.

Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture.

If cooking on the George Foreman grill, the steaks should be done after about 5 minutes. Don't overcook! When fish flakes easily it is done.

Yield: 4 servings (serving size: 3 ounces fish).

Serving Ideas : Garnish with lemon wedges and rosemary sprigs, if desired.