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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)


  1. Arrange steaks in a large baking dish.
  2. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak.
  3. Cover and refrigerate 1 hour.
  4. Coat grill rack with cooking spray; place rack on grill over medium-hot coals.
  5. Place steaks on rack.
  6. Combine lemon juice and pepper, and brush over steaks. Cook for 6 minutes on each side or until done, basting frequently with lemon juice mixture.

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

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.

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

Posted by bettyboop at Recipe Goldmine 1/3/2002 8:54 am.


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