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

Preheat grill machine. Place 2 Tbs. chopped tomatoes and half the lemon rind in a small bowl. Add butter, parsley and salt to taste. 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. Arrange swordfish on hot grill. Close cover and grill 4-5 minutes per inch of thickness. Serve topped with butter mixture.

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 195mg, 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: Chablis, Pinot Blanc, or White Zinfandel.