2. Place swordfish in an 11- x 7-inch baking dish; press rosemary mixture evenly on top of each steak.

3. Combine olive oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1 hour.

4. 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.

NOTE: 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.