| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
July 1994 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Fresh plum tomatoes |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
tb |
Chopped fresh marjoram |
| 1 |
|
Shallot; minced |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
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
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