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Grilled Swordfish With Sundried Tomato Sauce

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 dish.

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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