Grilled Swordfish Vinaigrette

• 2 tablespoon KRAFT Balsamic Vinaigrette Dressing
• 3 ounce swordfish steaks, uncooked
• 1/3 cup rotini pasta
• 1 fresh, medium whole tomatoes
• 1/4 cup water
• 1 tablespoon KRAFT Lite House Italian Dressing
• 1/4 cup STOVE TOP Chicken Flavor or Cornbread Stuffing Mix in the Canister
• 1 kiwi
• 1/4 cup COOL WHIP FREE Whipped Topping

1. Pour KRAFT Special Collection Balsamic Vinaigrette Dressing over swordfish in shallow dish; cover.
2. Refrigerate 30 to 60 minutes to marinate.
3. Cook pasta as directed on package.
4. Slice off top of tomato; discard top or reserve for another use.
5. Scoop out center of tomato, leaving 1/4-inch-thick shell.
6. Drain.
7. Mix water, KRAFT LIGHT DONE RIGHT!
8. Italian Reduced Fat Dressing and stuffing mix in microwavable bowl.
9. Microwave on HIGH 30 seconds.
10. Spoon into tomato.
11. Microwave 1 minute.
12. Drain swordfish and discard dressing.
13. Place swordfish on greased grill over medium-hot coals or on broiler pan sprayed with no stick cooking spray.
14. Grill 5 to 6 minutes on each side or until swordfish flakes easily with fork.
15. Serve fish, pasta and stuffed tomato with a sliced kiwi topped with whipped topping for dessert.

swordfish steaks, rotini pasta, tomatoes, water, italian dressing, stove, kiwi

Taken from www.kraftrecipes.com/recipes/grilled-swordfish-vinaigrette-59672.aspx (may not work)