Grilled Swordfish with Rosemary

Bahan-bahan (4 porsi)

• ½ cup dry white wine
• 5 medium garlic cloves, (minced)
• 2 teaspoons finely chopped fresh rosemary, (divided)
• Four 4-ounce swordfish steaks
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• lemon wedges for serving ((optional))
• rosemary sprigs, (for garnish (optional))