| 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.
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