16 ounces swordfish steaks — (4 4-oz fillets 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. Yield: 4 servings (serving size: 3 ounces fish).
Serving Ideas : Garnish with lemon wedges and rosemary sprigs, if desired.