Lemon Rosemary Baked Swordfish

Name: Lemon Rosemary Baked Swordfish
Ingredients: Zest from one lemon; 1/2 cup rosemary olive oil; 1/4 cup lemon balsamic vinegar; 1 tablespoon chopped fresh rosemary; 1 teaspoon chopped garlic (or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot); Zest and juice from 1 lemon; 1/2 cup extra virgin olive oil; 1/4 cup white balsamic vinegar; 2 tablespoons chopped fresh rosemary; granulated (white) sugar (optional); 1 1/2 pounds swordfish steaks (can also use fillets); Kosher salt (to taste); Freshly ground black pepper (to taste); 8 thin lemon slices; 4 rosemary sprigs (4-inch )