Swordfish Marinated in Lemon, Rosemary and Garlic
| Yield: | 1 Servings |
| Categories: |
| 4 | Strips (1/2 by 3-inches) lemon zest | |
| 2 | tb | Extra-virgin olive oil |
| 1 | tb | Snipped fresh rosemary, or 1 teaspoon dried leaves |
| 1 | Garlic clove, crushed through a press | |
| 4 | Swordfish steaks, 3/4-inch thick (about 1/2 pound each) | |
| Salt and freshly ground pepper to taste | ||
| 1 | tb | Capers, rinsed and drained |
| Lemon wedges for garnish |
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