Grilled Rosemary Swordfish

2 teaspoon finely chopped fresh or dried rosem; ary
2 teaspoon grated lemon rind
3 garlic cloves, pressed
4 swordfish (1-inch-thick) steaks
2 tablespoon olive oil
2 tablespoon lemon juice
1/2 teaspoon pepper
----GARNISHES----
1 lemon wedges, fresh rosemary sprig; s
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 ea ch
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)