GRILLED SWORDFISH WITH SUN DRIED TOMATO SAUCE

INGREDIENTS:

• 2 8 oz Swordfish steaks
• 12 med to large basil leaves
• olive oil
• 1-2 shallots, chopped
• 1-2 chopped garlic
• 4-5 sun dried tomatoes chopped
• 2 sprigs thyme
• 2 T Vinegar & white wine each
• 2 T cream
• salt, pepper
• 1/2 lb butter

DIRECTIONS Cut swordfish into 18 triangles. Thread on skewer, alternating with basil leaf. End with fish. Should have 6 skewers. Brush with oil and refrigerate. Combine shallots, garlic, tomatoes and thyme. Place in saucepan over med heat. Place wax paper directly on vegetables and cook until soft (called sweating) Remove wax paper and add vinegar and wine. Cook until liquid is reduced to 2 Tbl. Add cream, salt and pepper, and cook until reduced by half. Lower heat and whisk in butter 1 T at a time. Keep warm, but do not boil. Grill fish, serve with sauce. Serve with pasta tossed with tomato, garlic, basil and olive oil.