Source: dLife

Tasty mix of fresh lemons, rosemary, and thyme over swordfish steaks.

Servings

1.25 lb swordfish steaks , 4 pieces
2 medium lemons , thinly sliced
0.5 red onion , thinly sliced
2 tbsp fresh rosemary , minced (or 2 teaspoons dried)
1 tbsp fresh thyme , minced (or 1 teaspoon dried)
1 tsp black pepper , coarsely ground
0.25 tsp salt , to taste (optional)

1 Preheat oven to 500°F.
2 Tear 8 pieces of foil large enough to wrap each piece of fish. Using two pieces of foil for each fillet, place one piece of fish in the center of foil.
3 Divide lemons, onion, rosemary, thyme, pepper, and salt on top of each piece of fish.
4 Bring two sides of foil up to loosely to meet in center, folding edges closed. Fold up ends to create packets.
5 Place packets on baking sheet and bake until fish is opaque and flakes easily with fork, about 10-12 minutes. Use caution when opening packets, steam will be very hot.

Excellent cooked on the grill also.