1\/4 C. sun dried tomatoes, coarsely chopped
\n1 tsp. lemon rind, grated
\n1 T. plus 1 tsp. unsalted butter
\n2 T. parsley, minced
\n1\/4 tsp. salt
\n4 swordfish steaks, 6 oz. each<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 208
\nFat: 9.4g
\nFiber: .4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n