Tomato Pesto Swordfish
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil, divided
2 cloves garlic, peeled
1 teaspoon salt, divided
4 (6-oz.) swordfish steaks
1/4 teaspoon ground black pepper
1 lemon, juiced
Preheat broiler. In a food processor or blender, combine sun-dried tomatoes,
Parmesan, half the olive oil, garlic and half the salt. Process until smooth.
Transfer to a bowl and set aside. Season swordfish with remaining salt and
pepper. Brush with remaining olive oil and place in a shallow, broiler-safe pan.
Broil, 4 to 5 inches from heat, until lightly browned and thoroughly cooked,
about 4 minutes per side. Fish should be opaque and flake easily with a fork.
Remove from oven and sprinkle with lemon juice. Serve immediately with a dollop
of sun-dried tomato pesto. Serving Size: 4