X-mas special: Grilled Swordfish with Rosemary

Ingredients

White wine 1/2 cup

Garlic 5 cloves (minced)

Chopped rosemary 2 teaspoons

4 swordfish steaks

Salt 1/4 teaspoon

ground black pepper 1/4 teaspoon

lemon juice 2 tablespoons

extra virgin olive oil 1 tablespoon

4 slices lemon, for garnish

Procedure

1. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.

2. Stir wine, garlic, and 1 teaspoon rosemary together in a baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.

3. Preheat grill for medium heat.

4. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.