Grilled swordfish with fresh tomato-herb salsa - bon appe
4 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 | 6-oz swordfish steaks (3/4 to 1 inch thick) | |
| 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 T oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
Prepare barbecue (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.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>