| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish-sal, Meal-sal | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Finely diced red onion |
| 1 | pn | Ground allspice |
| 1 | pn | Cayenne pepper |
| 1/2 | ts | Fresh grated orange rind |
| 1/4 | c | Raisins, plumped in |
| 2 | tb | Orange juice |
| Salt | ||
| Olive oil | ||
| 12 | oz | Swordfish steak, (up to 16) |
| 1 | c | Finely sliced fresh fennel |
| 1/4 | c | Mustard vinaigrette |
| 2 | c | Boston lettuce leaves, washed, dried and torn into pieces |
| 1/4 | c | Toasted pine nuts |
INSTRUCTIONS
In the bottom of a mixing bowl combine the onion, pinch of allspice, cayenne pepper, orange rind and raisins in orange juice. Season to taste with salt and set aside. Brush the olive oil on both sides of the swordfish and grill for about 5 minutes a side or until just cooked through. Meanwhile dress the fennel with the vinaigrette. Make a wreath of lettuce leaves around the outside edge of a large plate. Make an inside circle of fennel on the inside wreath of lettuce leaves. Center the grilled swordfish in the middle of the plate; spoon the onion and raisin mixture over the swordfish and garnish with pine nuts. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6668 Posted to MC-Recipe Digest V1 #607 by [email protected] (Shermeyer-Gail) on May 12, 1997
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