facebook twitter youtube

Ingredients

  • 4 Foley Fresh Block Island Swordfish Steaks
  • 2 bay leaves
  • 2 tablespoons rosemary, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste

DIRECTIONS

Season swordfish with salt and pepper. Crumble bay leaves and spread over swordfish. Add chopped rosemary. Drizzle with olive oil and let sit for 30 minutes, covered and refrigerated. Preheat well-oiled grill. Add swordfish and grill for 6 minutes per side depending on thickness. Serve with lemon.

LEAVE A REPLY JOIN THE CONVERSATION