Grilled swordfish with tomato olive vinaigret

Yield: 4 Servings

Measure Ingredient
\N 2 cloves garlic, -- minced
\N 2 6 ounce swordfish steaks
\N \N Date: Sun, 20 Oct 1996 18:10:14

: Juice of 1 lemon

⅓ c olive oil

: Salt and pepper

1 c diced tomatoes

¼ c chopped sun-dried tomatoes ¼ c pitted and chopped black : olives

¼ c chopped red onion

¼ c chopped mixed herbs -- (i.e.

: basil, thyme, parsley, etc.

3 c mixed greens

: Garnish: lemon wedges In a food processor or blender combine garlic, lemon juice, olive oil and salt and pepper. Drizzle 2 tablespoons of the dressing over the swordfish steaks and coat both sides. Set aside for 10 minutes.

In a bowl combine olives, tomatoes, red onion, herbs and half of the remaining dressing and toss to coat. Heat a cast iron grill pan over medium high heat. Grill swordfish, depending on thickness, for 3-4 minutes per side.

In another bowl toss the mixed greens with the remaining dressing.

Transfer greens to a decorative plate and top with grilled swordfish and tomato mixture. Garnish with lemon wedges.

Yield: 2 servings

Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1219 ~0400

Similar recipes