Grilled Swordfish with Fresh Tomato-Herb Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- olive oil
- 1 tablespoon olive oil
- 1/4 cup chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 shallot, minced
- cracked black peppercorns
- 2 tablespoons chopped fresh marjoram
Preparation 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. Per serving: calories, 295; fat, 16 g; sodium, 144 mg; cholesterol, 59 mg Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: calories, 295; fat, 16 g; sodium, 144 mg; cholesterol, 59 mg Nutritional analysis provided by Bon Appétit
