Stir wine, garlic and 1 teaspoon rosemary together in a medium baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover and refrigerate for at least 1 hour.
2.
In a small bowl, stir together the lemon juice, olive oil and remaining rosemary. Set aside.
3.
Preheat barbecue to medium.
4.
Transfer fish to a paper towel lined dish and discard marinade. Lightly oil barbecue hotplate to prevent sticking. Cook fish 10 minutes, turning once, until easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish and top each fillet with a slice of lemon for garnish.
This recipe was great! This was the first time I've ever cooked or eaten swordfish. The flavour was wonderful and the texture was different from what I expected - a nice surprise. Can't wait to have this again!