With a large plastic bag, combine the lemon juice, olive oil, minced garlic, minced rosemary, lemon zest, salt, and pepper. Make sure it gets mixed well – if it’s easier, mix in a bowl first and then pour into the plastic bag.
Tip: To keep from getting messy, roll outward the edges of the top of the Ziploc bag to help it stay open while putting things in there!

Add the swordfish to the bag, turning it over in the marinade a few times to evenly coat. Seal it tightly and then use your hands to make sure the marinade is still distributed well. Refrigerate for 1 hour.

Lightly oil the grate of your grill (be sure not to burn yourself!). Remove the swordfish from the bag and dispose of the remaining marinade.

Place the swordfish on the grill, cover it, and cook on medium-high heat or 4 inches from the broiler for 4-6 minutes per side.

The swordfish is done once it becomes opaque and reaches at least 145 degrees.

Remove carefully from the grill and serve with your favorite sides!