| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
July 1994 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Fresh plum tomatoes |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
T |
Chopped fresh marjoram |
| 1 |
|
Shallot, minced |
| 2 |
T |
Balsamic vinegar |
| 1 |
T |
Olive oil |
| 4 |
|
Swordfish steaks, 3/4 to 1 |
|
|
inch |
|
|
thick 6-ounce |
|
|
Olive oil |
|
|
Cracked black peppercorns |
INSTRUCTIONS
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. Per serving: calories, 295; fat, 16 g; sodium, 144 mg;
cholesterol, 59 mg Bon Appetit July 1994 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”