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Italian Stuffed Swordfish

8 Sun-dried tomato halves cheese
1 T Chopped fresh oregano
1/8 t Freshly ground black pepper
1 1/2 oz Shredded mozzarella
1/4 t Garlic salt Four 3-oz swordfish steaks

Soak tomatoes in 1/2 cup boiling water for 2 minutes; drain and reserve 2 tbs liquid. Chop tomatoes; in small bowl, combine reserved liquid and all ingredients except swordfish; let stand 20 minutes. 2. Place grill rack 5" from coals. Prepare according to man.

Cut a 2 1/2" pocket in each swordfish steak; fill pockets evenly with tomato mixture, pushing in firmly. Grill swordfish 7-9 minutes, turning once, or until cooked through.

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