Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped mixed fresh herbs; see * Note |
| ¼ cup | Extra-virgin olive oil |
| 2 tablespoons | Minced garlic |
| 1½ teaspoon | Crushed red pepper |
| ¼ cup | Fresh lemon juice |
| Salt; to taste | |
| Freshly-ground black pepper; to taste | |
| 4 | Swordfish steaks - (1" thick; 8 oz ea) |
| Fresh salsa |
* Note: Fresh herbs such as oregano, parsley, sage, rosemary, thyme and basil are recommended for this dish.
Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks.
Grill steaks over medium fire, 5 to 7 minutes per side; sear cross-hatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately.
Makes 4 main course servings.
Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 130 Calories (kcal); 14g Total Fat; (90% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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