jeudi 27 novembre 2014

Grilled Rosemary Swordfish *Jb


Yield: 4 Servings
2 t finely fresh or,Chopped
-dried rosem,ary
2 t lemon rind,Grated
3 garlic cloves,pressed
4 swordfish (1-inch-thick)
-steaks
2 T olive oil
2 T lemon juice
1/2 t pepper
GARNISHES ======================
1 lemon wedges,fresh rosemary
- sprigs
Combine first 3 ingredients. Place swordfish in an 11- x 7-inch
baking
dish; press rosemary mixture evenly on top of each steak. Combine
olive oil, lemon juice, and pepper; pour over swordfish. Cover and
chill 1 hour.
Coat food rack with vegetable cooking spray; place on grill over
medium-high heat (350F to 400F). Remove swordfish steaks from
marinade, discarding marinade, and place on food rack. Grill
swordfish steaks, covered with grill lid, about 6 minutes on each
side or until done. Garnish, if desired.
(Tuna is a good substitute for swordfish because of its firm texture.
It will not flake with a fork, but check for doneness after 4 minutes)

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