Swordfish with Sun-Dried Tomatoes

Course : Fish
Serves: 4
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1 medium lemon -- thinly slice
2 fillets swordfish steaks; halve -- 12
1/4 cup olive oil
4 medium oil packed tomatoes drain -- chop
2 tablespoons oil -- reserved
1 teaspoon dried rosemary -- crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cloves garlic

Preparation / Directions:

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 back 1 corner and micro 1 minute. Let stand covered 1 minute.

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