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Grilled Swordfish with Rosemary |
"A easy white wine marinade makes this grilled swordfish special. Rosemary is used in each the marinade and a lemon and olive oil sauce this is drizzled over the fish when served."
Ingredients :
- 1/2 cup white wine
- five cloves garlic, minced
- 2 teaspoons chopped sparkling rosemary
- 4 (4 ounce) swordfish steaks
- 1/four teaspoon salt
- 1/four teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon greater virgin olive oil
- 4 slices lemon, for garnish
Instructions :
Prep : 10M | Cook : 4M | Ready in : 1H20M |
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- Stir wine, garlic, and 1 teaspoon rosemary together in an eight inch rectangular baking dish. Sprinkle fish with salt and pepper. Place inside the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
- In a small bowl, stir together the lemon juice, olive oil, and final rosemary. Set apart.
- Preheat grill for medium warmth.
- Transfer fish to a paper towel-coated dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 mins, turning as soon as, or until fish can be without difficulty flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and pinnacle every fillet with a slice of lemon for garnish.
Notes :
- The nutrition information for this recipe consists of records for the total quantity of the marinade components. Depending on marinating time, ingredients, cooking technique, and so forth., the actual amount of the marinade fed on will range.
- Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it evenly, and make clean-up easier.
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