Grilled Swordfish Salad With Fennel (mf)

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	t	Fresh grated orange rind
1/4	c	Raisins, plumped in
2	T	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 4paws@netrax.net (Shermeyer-Gail) on May
12, 1997

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