Fish with Sundried Tomato Pesto

1/2 c. oil-packed sun-dried tomatoes, drained & chopped
3 Tbl. grated Parmesan cheese
3 Tbl. olive oil, divided use
2 cloves garlic
1 tsp. salt, divided use
4 (6-ounce) swordfish steaks (or any fish you like)
1/4 tsp. ground black pepper
1 lemon, juiced

Preheat broiler. In a food processor, combine sun-dried tomatoes,
Parmesan, half the olive oil, garlic and salt. Process until smooth.
Transfer to a bowl and set aside. Season fish with remaining salt and
pepper. Brush with remaining olive oil and place in a shallow,
broiler-safe pan. Broil until lightly browned and thoroughly cooked
about 10 minutes per side. Remove from oven and sprinkle with lemon
juice. Add pesto and put under broiler just until topping starts to brown
(about 1 minute) Watch carefully as it burns quickly. I use this pesto for
any type of fish. If it is a thin, I do not turn the fish during broiling.
4-6 persons