SWORDFISH W/SUN-DRIED TOMATOES - Aymen Tanazefti
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SWORDFISH W/SUN-DRIED TOMATOES

SWORDFISH W/SUN-DRIED TOMATOES


Yield: 4 servings

-Waldine Van Geffen VGHC42A
1 Lemon; thinly slice
2 Swordfish steaks; halve, 12 -oz each
1/4 c Olive oil
4 Oil-pk tomatoes; drain, chop
2 tb Oil; reserved
1 ts Dried rosemary; crushed
1/4 ts Salt
1/8 ts Freshly ground pepper
1 cl Garlic

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)

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