Thursday, June 2, 2011
4 thick swordfish steaks
1 small jar of sun-dried tomatoes in oil (drained)
zest and juice from 1 large lemon
4 T. of extra virgin olive oil
1 tsp. of dried rosemary (crushed)
sea salt and fresh cracked pepper
-Preheat your grill to a medium-high flame. In a small bowl, combine the lemon zest, lemon juice, e.v.o., dried rosemary and some salt/ pepper. Brush both side of fish with the oil mixture and grill about 6-8 minutes on each side (depending on thickness), remembering not to over flip (dries food out). Just before the last side is done, sprinkle a good amount of the sun-dried tomatoes on top and continue to grill until they are roasted on the edges. Serves 4. Enjoy!