| 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>
A Message from our Provider:
“Find God. You were born to appreciate perfection”