1/4 C. sun dried tomatoes, coarsely chopped
1 tsp. lemon rind, grated
1 T. plus 1 tsp. unsalted butter
2 T. parsley, minced
1/4 tsp. salt
4 swordfish steaks, 6 oz. each

Place 2 T. chopped tomatoes and half the lemon rind in a small bowl. Add butter, parsley and salt. Mix thoroughly and set aside. Combine remaining tomatoes and rind in another bowl and mix thoroughly. Using a sharp knife, cut horizontally through the center of each swordfish steak to form a pocket. Do not cut all the way through. Divide tomato and lemon rind mixture into equal portions and spread in pocket of each swordfish steak. Turn on griller. Arrange swordfish on a grill pan. Grill 5 minutes. Turn and grill another 4 minutes. Spread tomato and butter mixture over swordfish. Grill another minute.

Yield: 4 servings
Calories: 208
Fat: 9.4g
Fiber: .4g