Swordfish w/sun-dried tomatoes

4 servings

Ingredients

Quantity Ingredient
-Waldine Van Geffen VGHC42A
1 Lemon; thinly slice
2 Swordfish steaks; halve, 12 oz each
¼ cup Olive oil
4 Oil-pk tomatoes; drain, chop
2 tablespoons Oil; reserved
1 teaspoon Dried rosemary; crushed
¼ teaspoon Salt
⅛ teaspoon Freshly ground pepper
1 clove Garlic

Directions

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)

Related recipes