Recipe - Swordfish Wsun-Dried Tomatoes

Waldine Van Geffen VGHC42A
1 Lemon; thinly slice
2 Swordfish steaks; halve, 12
oz each
One fourth cup Olive oil
4 Oilpk tomatoes; drain, chop
2 tablespoon Oil; reserved
1 teaspoon Dried rosemary; crushed
One fourth teaspoon Salt
1/8 teaspoon Freshly ground pepper
1 cl Garlic

Place lemon in 10" microsafe 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 microwavesafe 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini