Ingredients
4
4 servings
- •0.5 cup white wine
- •5 cloves garlic, minced
- •2 teaspoons chopped fresh rosemary, divided
- •4 (4 ounce) swordfish steaks
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •2 tablespoons lemon juice
- •1 tablespoon extra virgin olive oil
- •4 slices lemon, for garnish
Instructions
- Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover and refrigerate for at least 1 hour.
- Stir together lemon juice, olive oil, and remaining rosemary in a small bowl. Set aside.
- Preheat a grill to medium heat.
- Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking.
- Grill fish, turning once, until fish can be easily flaked with a fork, about 10 minutes. Remove fish to a serving plate. Spoon lemon sauce over the fish and top each fillet with a slice of lemon for garnish.
Nutritional Facts
Per 4 servings
- Calories: 202
- Carbohydrate: 4g
- Fat: 8g
- Fiber: 1g
- Protein: 23g
- Sugar: 1g
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