Rosemary Grilled Swordfish

Whisk olive oil, lemon juice, garlic, mustard, rosemary, salt, and black pepper together in a small bowl. Arrange swordfish steaks on a rimmed baking sheet and pour marinade over fish. Refrigerate up to 1 hour.

Preheat an outdoor grill for high heat and lightly oil the grate.

Place swordfish on the preheated grill rack. Cook until fish flakes easily with a fork, 4 to 5 minutes per side. Serve immediately.