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>

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