Grilled Rosemary Swordfish

4 swordfish steaks, (4-ounce ea.) (1 inch thick)
1 tsp minced fresh rosemary
1 tsp grated lemon rind
1 clove garlic, minced
vegetable cooking spray
1 tbsp fresh lemon juice
1/4 tsp pepper
lemon wedges, (optional)
fresh rosemary sprigs, (optional)

Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture.

Yield: 4 servings (serving size: 3 ounces fish).