Swordfish with Sun-Dried Tomatoes
Yield
4 servingsPrep
1 hrsCook
15 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
thinly slice |
|
| 2 | each |
swordfish steaks
halved |
*
|
| ¼ | cup |
olive oil
|
|
| 4 | each |
tomatoes
oil-packed, drain, chop |
|
| 2 | tablespoons |
vegetable oil
reserved |
|
| 1 | teaspoon |
rosemary leaves
crushed |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | clove |
garlic
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
thinly slice |
|
| 2 | each |
swordfish steaks
halved |
*
|
| 59 | ml |
olive oil
|
|
| 4 | each |
tomatoes
oil-packed, drain, chop |
|
| 3E+1 | ml |
vegetable oil
reserved |
|
| 5 | ml |
rosemary leaves
crushed |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1 | clove |
garlic
|
|
Directions
Place lemon in 10" micro-safe baking dish ; arrange swordfish on top.
Combine 2 tablespoon olive oil and the 2 tablespoon 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.
