| 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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