This is wonderful on a summer evening!   It's from Cooking Light.

Grilled Rosemary Swordfish

4 swordfish steaks -- (4-ounces each, 1 inch thick)

1 teaspoon minced fresh rosemary

1 teaspoon grated lemon rind

1 clove garlic -- minced

Vegetable cooking spray

1 tablespoon fresh lemon juice

1/4 teaspoon pepper

Lemon wedges -- (optional)

Fresh rosemary sprigs -- (optional)

Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour.

Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture.

If cooking on the George Foreman grill, the steaks should be done after about 5 minutes.  Don't overcook!  When fish flakes easily it is done.

Yield: 4 servings (serving size: 3 ounces fish).

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Serving Ideas : Garnish with lemon wedges and rosemary sprigs, if desired.

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