Grilled Swordfish Steaks with Lemon and Thyme

4 swordfish steaks, about 1 inch thick
salt and pepper to taste
2 to 3 TB olive oil
juice of one large lemon
2 sprigs fresh thyme, chopped or ½ teaspoon dried
2 TB Smart Balance spread, at room temperature

One hour before cooking, sprinkle the swordfish steaks on all side with salt and pepper. Mix together the oil, lemon juice, and thyme in a large metal roasting or broiling pan.
Add the fish steaks, turning them in the marinade to coat. Cover with plastic wrap and refrigerate for no more than 1 hour.
Remove swordfish from pan, reserving the marinade. Grill the swordfish steaks for 4 to 5 minutes per side, until done. Then return fish to metal pan with the marinade, Add the Smart Balance spread and place the dish on the grill to simmer the marinade and melt the spread. Coat the fish with sauce and serve.

4 servings.