Swordfish with Sun-Dried Tomatoes

• 1 each lemon thinly slice
• 2 each swordfish steaks halved
• 1/4 cup olive oil
• 4 each tomatoes oil-packed, drain, chop
• 2 tablespoons vegetable oil reserved
• 1 teaspoon rosemary leaves crushed
• 1/4 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 1 clove garlic

1. Place lemon in 10" micro-safe baking dish; arrange swordfish on top.
2. Combine 2 tablespoon olive oil and the 2 tablespoon oil from tomatoes; pour over fish.
3. Sprinkle with rosemary, salt and pepper.
4. Let stand covered at room temperature 1 hour.
5. Process tomatoes, garlic and remaining olive oil in blender to form paste.
6. Cover fish with microwave-safe plastic wrap, turn back 1 corner, and micro HIGH 4 minutes.
7. Spread tomato paste over fish.
8. Cover with wrap, turn backk 1 corner and micro 1 minute.
9. Let stand covered 1 minute.

olive oil, tomatoes oil, vegetable oil reserved, rosemary, salt, black pepper, clove garlic

Taken from recipeland.com/recipe/v/swordfish-sun-dried-tomatoes-36918 (may not work)