Yield: 1 servings
Measure | Ingredient |
---|---|
8 \N | Sun-dried tomato halves cheese |
1 tablespoon | Chopped fresh oregano |
⅛ teaspoon | Freshly ground black pepper |
1½ ounce | Shredded mozzarella |
¼ teaspoon | Garlic salt Four 3-oz swordfish steaks |
1. Soak tomatoes in ½ cup boiling water for 2 minutes; drain and reserve 2 tbs liquid. Chop tomatoes; in small bowl, combine reserved liquid and all ingredients except swordfish; let stand 20 minutes. 2.
Place grill rack 5" from coals. Prepare according to man.
3. Cut a 2½" pocket in each swordfish steak; fill pockets evenly with tomato mixture, pushing in firmly. Grill swordfish 7-9 minutes, turning once, or until cooked through.