GRILLED SWORDFISH WITH ROSEMARY

A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is served over the fish. To easily tell when the swordfish steaks are done, use Volk's Cook'd Right^® Sensor during preparation.

Ingredients

1/2	cup	white wine
5	cloves	Garlic, minced
2	teaspoons	chopped fresh rosemary, divided
4	4-ounce	swordfish steaks
1/4	teaspoon	salt
1/4	teaspoon	ground black pepper
		vegetable cooking spray
2	tablespoons	lemon juice
1	tablespoon	olive oil
		lemon wedges for garnish (optional)

Preparation

1. Combine wine, garlic, and 1 teaspoon rosemary in an 8 inch square baking dish.
2. Sprinkle fish with salt and pepper; place in baking dish, turning to coat. Cover, and chill at least 1 hour.
3. Combine remaining 1 teaspoon rosemary, lemon juice, and olive oil in a small bowl. Set aside.
4. Start a charcoal fire, or preheat a gas grill.
5. Spray grill with cooking spray to prevent sticking.
6. Remove fish from marinade, and cook over hot coals for 4 to 5 minutes on each side. Check steaks for doneness using a Cook'd Right^® Sensor.
   1. Quickly insert dark sensor tip into center of fish. Wait 10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Swordfish steak is done when tip of sensor is fully orange.
7. Transfer to a serving platter, or to individual plates. Spoon lemon mixture over fish, garnish with lemon wedges, and serve immediately.