Keyword grilled swordfish, grilled swordfish with rosemary
1/2cupdry white wine
2teaspoonsfinely chopped fresh rosemary,divided
1/4teaspoonfreshly ground black pepper
2tablespoonsfreshly squeezed lemon juice
1tablespoonextra-virgin olive oil
lemon wedges for serving(optional)
rosemary sprigs,for garnish (optional)
In a large zip bag, combine the wine, garlic, and 1 teaspoon rosemary. Sprinkle the fish with salt and pepper; place fish in the zip bag with the marinade. Zip and chill in the refrigerator at least 1 hour. Remove the fish from the marinade; discard the marinade.
Coat grill with grill spray or rub with oil. Grill fish, covered with grill lid, over high heat 4 to 5 minutes on each side.
Combine the remaining 1 teaspoon rosemary, lemon juice, and olive oil. Spoon over individual servings of fish, and serve immediately with lemon wedges, if desired. Garnish with rosemary sprigs.
Weight Watchers Freestyle SmartPoints per serving: 2