6 swordfish steaks, center cut, 6-7 oz. each
4 oz. Amaretto
2/3 c. white wine
1 c. crushed tomatoes
1/2 c. almonds
2 tbsp. olive oil
1/2 fresh lemon (juice)

Marinade swordfish in Amaretto, lemon juice and white wine for 1/2 hour in refrigerator. In baking dish (large enough to broil fish), spread crushed tomatoes. Remove swordfish from marinade and place on top of crushed tomatoes. Preheat oven on broiler. Season each steak with salt and pepper and lightly brush with olive oil. Broil for 10 minutes (half way cooked). Then pour Amaretto and white wine marinade on top and sprinkle with almonds. Continue baking for another 15 minutes at 350 degrees.

Serves 6.