-Waldine Van Geffen VGHC42A
      1    Lemon; thinly slice

      2    Swordfish steaks; halve, 12

           -oz each
    1/4 c  Olive oil

      4    Oil-pk tomatoes; drain, chop

      2 tb Oil; reserved

      1 ts Dried rosemary; crushed

    1/4 ts Salt

    1/8 ts Freshly ground pepper

      1 cl Garlic

  Place lemon in 10" micro-safe baking dish; arrange
  swordfish on top. Combine 2 T olive oil and the 2 T
  oil from tomatoes; pour over fish. Sprinkle with
  rosemary, salt and pepper. Let stand covered at room
  temperature 1 hour. Process tomatoes, garlic and
  remaining olive oil in blender to form paste. Cover
  fish with microwave-safe plastic wrap, turn back 1
  corner, and micro HIGH 4 minutes. Spread tomato paste
  over fish. Cover with wrap, turn backk 1 corner and
  micro 1 minute. Let stand covered 1 minute. (wrv)