lundi 29 décembre 2014

Grilled Swordfish With Sundried Tomato Sauce

Yield: 4 Servings
1 2 8-oz swordfish steaks
: -1 inch thick
3 ts fresh chopped rosemary
2 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
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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