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| 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 |
| Instructions | ||
| 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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