Good morning everyone!!!! 🙂
Happy Friday!
(Image Credit)
The weather has been gorgeous the past couple of days, and people are definitely rolling out their lonely grills from the depths of their grill labyrinths.
Who knows, they may even make an appearance this Sunday for Mother’s Day. 🙂
Are you doing anything special for your mom/soon-to-be-mom/grandmother?
And speaking of special, this Grilled Rosemary Swordfish recipe would be PERFECT for a yummy Mother’s Day dinner.
Well, at least I think so. If you don’t happen to like swordfish, I would sub it for some tuna.
Both fish have firm textures to stand up to the power of the grill. Tilapia would be a little too flaky, but I recommend a fish basket, if you have one.
Thanks, Taste of Home for the fabulous recipe! 🙂 Happy eating!
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 swordfish steaks (5 oz each)
Directions
- In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
