Grilled swordfish with fresh tomato-herb salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Fresh plum tomatoes |
| ¼ | cup | Chopped fresh basil |
| 2 | tablespoons | Chopped fresh marjoram |
| 1 | Shallot; minced | |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| 4 | Swordfish steaks; (3/4 to 1 inch | |
| ; thick) (6-ounce) | ||
| Olive oil | ||
| Cracked black peppercorns | ||
Directions
Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds.
Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes.
Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper.
(Can be made 1 hour ahead. Let stand at room temperature.) Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates.
Spoon tomato salsa over and serve.
Serves 4.
Per serving: calories, 295; fat, 16 g; sodium, 144 mg; cholesterol, 59 mg Bon Appetit July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.