Grilled Swordfish in a Shallot Rosemary Marinade

It's not too late to grill.  I will stand out there in the dead of winter (which is the better part of the year here)!  Better than a steak, swordfish is not your typical fish.  Let it sit in this marinade, covered, in the fridge, for about 3 hours.

Marinade:

1/4 cup olive oil
2 Tablespoons fresh rosemary
1 large shallot, chopped
2 Tablespoons dijon or grainy mustard
juice of 1/2 lime
pepper

Grill 5 - 7 minutes per side on high heat until cooked through.