Combine first 3 ingredients. Place swordfish in an 11- x 7-inch baking
dish; press rosemary mixture evenly on top of each steak. Combine
olive oil, lemon juice, and pepper; pour over swordfish. Cover and
chill 1 hour. Coat food rack with vegetable cooking spray; place on
grill over medium-high heat (350F to 400F). Remove swordfish steaks
from marinade, discarding marinade, and place on food rack. Grill
swordfish steaks, covered with grill lid, about 6 minutes on each
side or until done. Garnish, if desired. (Tuna is a good substitute
for swordfish because of its firm texture. It will not flake with
a fork, but check for doneness after 4 minutes)
