Title: Swordfish W/sun-Dried Tomatoes
Categories: Dried Fish Blank
Yield: 4 Servings
| 1 | | Lemon; thinly slice |
| 2 | | Swordfish steaks; halve, 12 oz each |
| 1/4 | c | Olive oil |
| 4 | | Oil-pk tomatoes; drain, chop |
| 2 | tb | Oil; reserved |
| 1 | ts | Dried rosemary; crushed |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
| 1 | cl | Garlic |
Place lemon in 10" micro-safe baking dish; arrange swordfish on top.
Combine 2 T olive oil and the 2 T oil from tomatoes; pour over fish.
Sprinkle with rosemary, salt and pepper. Let stand covered at room
temperature 1 hour. Process tomatoes, garlic and remaining olive oil in
blender to form paste. Cover fish with microwave-safe plastic wrap, turn
back 1 corner, and micro HIGH 4 minutes. Spread tomato paste over fish.
Cover with wrap, turn backk 1 corner and micro 1 minute. Let stand covered
1 minute. (wrv)