The rosemary in this recipe needs a strongly flavoured fish, so swordfish is perfect. Tuna steaks would also work really well. Serves 4
4 (125g) swordfish steaks (or other firm fish)
1 tsp minced fresh rosemary
1 tsp grated lemon rind
1 clove garlic, minced
1 Tbsp olive oil
1 Tbsp fresh lemon juice
¼ tsp pepper
4 lemon wedges
for garnish, fresh rosemary sprigs
- Arrange fish in a large baking dish.
- Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each fish. Cover and refrigerate 1 hour.
- Heat BBQ plate or grill and brush with oil.
- Combine lemon juice and pepper, and brush over fish. Cook 6 minutes on each side or until fish flakes easily, basting frequently with lemon juice mixture. Serve with salad.