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Rosemary Citrus Grilled Swordfish



Ingredients:
1/4 garlic cloves; sliced
2 Cup(s) vegetable oil
4 Tablespoon(s) lemon juice
1/4 Cup(s) lime juice (fresh)
1/4 Cup(s) balsamic vinegar
1/8 Cup(s) orange juice
3 sprigs rosemary
8 whole peppercorns
12 8 oz swordfish steaks
1 roasted artichoke ragout recipe
Directions: Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with roasted artichoke ragout. Contributor: foodtv.com
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