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4 slices lemon zest (1/2 by 3-inches) 2 tablespoons extra virgin olive oil 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary 1 garlic clove , crushed through a press 4 (1/2 lb) swordfish steaks , 3/4-inch thick salt [...]
Read the recipe at food.com
