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Grilled Swordfish With Sundried Tomato Sauce

recipes



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Grilled Swordfish With Sundried Tomato Sauce



Yield: 4 Servings

1 2 8-oz swordfish steaks

-1 inch thick

3 ts fresh chopped rosemary

shallots, -- minced

1/3 c dry white wine

2 TB lemon juice

1 ts black pepper

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.


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