White wine 1/2 cup
Garlic 5 cloves (minced)
Chopped rosemary 2 teaspoons
4 swordfish steaks
Salt 1/4 teaspoon
ground black pepper 1/4 teaspoon
lemon juice 2 tablespoons
extra virgin olive oil 1 tablespoon
4 slices lemon, for garnish
1. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
2. Stir wine, garlic, and 1 teaspoon rosemary together in a baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
3. Preheat grill for medium heat.
4. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.