Cook the swordfish in any fashion; over an open flame adds great flavor to this hearty fish. Cool and dice.

Heat the half & half to a simmer and add the Roux, whisk until smooth and slightly thick.

Stir in Pesto and cool to lukewarm.

To assemble: Put some sauce on a plate and place the tortilla in the sauce and turn over to cover both sides with sauce.

Sprinkle some of the Swordfish, Roasted Tomatoes and Cheese down the center and roll it up.

Place in a square, greased glass baking dish.

Repeat the process until the filling is gone.

Spread the leftover sauce and cheese over the top; save a few tomatoes to sprinkle on top later for color.

Cover with foil and bake at 350 for 30 minutes.

Serve with Garlic Bread and Salad.