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Italian Stuffed Swordfish
Ingredients: 4 swordfish steaks, about 3 oz. each
8 sun-dried tomato halves
1 1/2 oz shredded mozzarella cheese
1 Tbsp chopped fresh oregano
1/4 tsp garlic salt
1/8 tsp freshly ground black pepper
1. Soak sun-dried tomatoes in 1/2 cup boiling water for 2 minutes. Drain and reserve 2 Tbsp of the liquid.
2. Chop tomatoes, and combine with remaining ingredients except fish. Let stand 20 minutes.
3. Place grill about 5 inches above coals and preheat.
4. Cut a 2 1/2" pocket in each swordfish steak. Stuff with tomato mixture, pressing in firmly.
5. Grill 7-9 minutes, turning once, or until cooked through.
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