| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sun-dried, Fish, 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 |
tb |
Oil; reserved |
| 1 |
ts |
Dried rosemary; crushed |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1 |
cl |
Garlic |
|
1 |
minute. (wrv) |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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