Grilled Swordfish with Rosemary

Ingredients

• 0.5 cup cooking wine dry white
• 2 teaspoons rosemary fresh divided chopped
• 5  garlic cloves minced
• 2 tablespoons juice of lemon 
• 1 tablespoon olive oil extra-virgin
• 0.3 teaspoon pepper 
• 4 servings garnish: rosemary fresh
• 0.3 teaspoon salt 
• 16 ounce swordfish steaks 

Equipment

• baking pan
• grill

Directions

1. Combine wine, garlic, and 1 teaspoon rosemary in an 8-inch square baking dish.
2. Sprinkle fish with salt and pepper; place fish in baking dish, turning to coat. Cover and chill at least 1 hour.
3. Remove fish from marinade, discarding marinade.
4. Coat food rack with cooking spray; place rack on grill over hot coals (400 to 500). Cook fish, covered with grill lid, over hot coals 4 to 5 minutes on each side.
5. Combine remaining 1 teaspoon rosemary, lemon juice, and olive oil. Spoon over fish, and serve immediately with lemon wedges, if desired.
6. Garnish with sprigs of fresh rosemary.