• 1/4 cup sun dried tomatoes, coarsely chopped
• 1 tsp. lemon rind, grated
• 1 Tbs. plus 1 tsp. unsalted butter
• 2 Tbs. parsley, minced
• 1/4 tsp. salt
• 4 swordfish steaks, 6 ounces each

Place 2 Tbs. 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.

Per serving: calories 208, fat 9.4g, 42% calories from fat, cholesterol 63mg, protein 27.5g, carbohydrates 2.1g, fiber 0.5g, sugar 1.2g, sodium 232mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 4.1

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The recommended wines are: White Zinfandel, Gewürztraminer, or Chardonnay.