4 swordfish steaks (appx 4-ounces each, 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic, minced
Juice from one fresh lemon
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 the grill with PAM (I like the butter flavored one for this dish) and preheat the grill.

Place swordfish on grill.

Combine lemon juice and pepper, and brush over steaks. Cook appx 6 minutes, basting frequently with lemon juice mixture.

Don't overcook! When fish flakes easily it is done.