Grilled Swordfish with Fresh Tomato and Herb Salsa
Ingredients:
4 lg. fresh plum tomatoes
1/4 cup chopped fresh basil
2 tbsp. chopped fresh marjoram
1 shallot, minced
2 tbsp. balsamic vinegar
1 tbsp. olive oil
4 6-oz swordfish steaks, 3/4 to 1 inch thick
1 olive oil
1 cracked black peppercorns
Procedure:
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.
4 lg. fresh plum tomatoes
1/4 cup chopped fresh basil
2 tbsp. chopped fresh marjoram
1 shallot, minced
2 tbsp. balsamic vinegar
1 tbsp. olive oil
4 6-oz swordfish steaks, 3/4 to 1 inch thick
1 olive oil
1 cracked black peppercorns
Procedure:
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.
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