ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Rosemary Swordfish

Yield 4 servings

Ingredients

  • 4 (4-ounce) swordfish steaks (about 1 inch thick)
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • Cooking spray
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon pepper
  • Lemon wedges (optional)
  • Fresh rosemary sprigs (optional)

Nutrition Information

  • calories 136
  • caloriesfromfat 30 %
  • fat 4.6 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21.7 g
  • carbohydrate 0.8 g
  • fiber 0.1 g
  • cholesterol 43 mg
  • iron 0.0 mg
  • sodium 98 mg
  • calcium 0.0 mg

How to Make It

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

  2. Prepare grill.

  3. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°). Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Grill, uncovered, 6 minutes on each side or until done, basting frequently with lemon juice mixture. Garnish with lemon wedges and rosemary sprigs, if desired.

  4. Note: We're told by health experts to eat fish often--it's good for our hearts. But some types of predatory fish, such as swordfish and shark, should be eaten only once a week since these fish absorb and store mercury and other contaminants from the water in which they live.

501 Delicious Heart Healthy Recipes