Swordfish W/sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Sun-dried, Wrv | 4 | Servings | |
INGREDIENTS
| 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 | T | Oil, reserved |
| 1 | t | Dried rosemary, crushed |
| 1/4 | t | Salt |
| 1/8 | t | Freshly ground pepper |
| 1 | Garlic |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 0mg
Sodium: 146.7mg
Potassium: 46.2mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: <1g