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)