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

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