Grilled swordfish with tomato olive vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic,; minced | |
| Juice of 1 lemon | ||
| ⅓ | cup | Olive oil |
| Salt and pepper | ||
| 2 | 6 ounce swordfish steaks | |
| 1 | cup | Diced tomatoes |
| ¼ | cup | Chopped sun-dried tomatoes |
| ¼ | cup | Pitted and chopped black olives |
| ¼ | cup | Chopped red onion |
| ¼ | cup | Chopped mixed herbs; (i.e. basil, thyme, parsley, etc. |
| 3 | cups | Mixed greens |
| Garnish: lemon wedges | ||
Directions
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 Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 18:10:14 -0400 From: Meg Antczak <meginny@...>