• 1/2 cup dry white wine
  • 5 medium garlic cloves, minced
  • 2 teaspoons finely chopped fresh rosemary, divided
  • Four 4-ounce swordfish steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • lemon wedges for serving (optional)
  • rosemary sprigs, for garnish (optional)


  1. 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.
  2. 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.
  3. 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

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