Grilled swordfish with nicoise vinaigrette

2 servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
2 Swordfish steaks; 1\" thick
¼ cup Finely-chopped pitted Kalamata
Or other brine-cured black olives
¼ cup Finely-chopped drained bottled roasted
Red pepper
3 tablespoons Finely-chopped fresh parsley leaves;
Preferably flat-leafed
1 tablespoon Drained bottled capers; chopped fine
1 Flat anchovy fillet; minced
1 small Garlic clove; minced, mashed with
¼ teaspoon Salt; to form a paste
2 tablespoons Minced scallion
1½ tablespoon Balsamic or red-wine vinegar
Salt; to taste
Freshly-ground black pepper; to taste
Lemon wedges; as an accompaniment

Directions

Prepare grill or heat cast-iron grill pan over moderately-high heat until it is hot. Brush each swordfish steak with 1½ tablespoons olive oil and grill them, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 ½ tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with the lemon wedges. This recipe yields 2 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D056 broadcast 04-05-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-08-1998

Recipe by: Sara Moulton

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