| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | 8-ounce swordfish steaks,; 1 inch thick | |
| 3 | ts | Fresh chopped rosemary |
| 2 | Shallots,; minced | |
| 1/3 | c | Dry white wine |
| 2 | tb | Lemon juice |
| 1 | ts | Black pepper |
INSTRUCTIONS
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 MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 12:45:34 -0400 From: Meg Antczak <meginny@frontiernet.net>
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