Recipe - Grilled Swordfish With Sundried Tomato Sauce

2 8ounce swordfish steaks,; 1
inch thick
3 teaspoon Fresh chopped rosemary
2 Shallots,; minced
1/3 cup Dry white wine
2 tablespoon Lemon juice
1 teaspoon Black pepper

Combine rosemary, shallots, wine, lemon juice and pepper in shallow dish.

Add fish and turn to coat both sides with marinade. Cover with plastic and
refrigerate.

Make the sundried tomato sauce (recipe follows).

Grill fish and top with sundried tomato sauce.
Recipe By :COOK'S CHOICE SHOW #CH1213

Posted to MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 12:45:34 0400

From: Meg Antczak meginny@frontiernet.net