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Grilled Swordfish with Fresh Tomato-Herb Salsa

4 lg Fresh plum tomatoes
1/4 c Chopped fresh basil
2 tb Chopped fresh marjoram
1 Shallot; minced
2 tb Balsamic vinegar
1 tb Olive oil
4 Swordfish steaks; (3/4 to 1 inch thick) (6-ounce)
Olive oil
Cracked black peppercorns


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.

Serves 4.




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