Grilled Swordfish with Fresh Tomato-Herb Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A high-protein dish loaded with flavor. Purchased sorbet makes a nice dessert. Ingredients:
4 large fresh plum tomatoes |
1/4 cup chopped fresh basil |
2 tablespoons chopped fresh marjoram |
1 shallot, minced |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
4 6-ounce swordfish steaks (3/4 to 1 inch thick) |
olive oil |
cracked black peppercorns |
Directions:
1. 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.)
2. 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.
3. Per serving: calories, 295; fat, 16 g; sodium, 144 mg; cholesterol, 59 mg Nutritional analysis provided by Bon Appétit
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