| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Cklive05 | 2 | servings |
INGREDIENTS
| 5 | tb | Olive oil |
| 2 | Swordfish steaks; 1" thick | |
| 1/4 | c | Finely-chopped pitted Kalamata |
| Or other brine-cured black olives | ||
| 1/4 | c | Finely-chopped drained bottled roasted |
| Red pepper | ||
| 3 | tb | Finely-chopped fresh parsley leaves; |
| Preferably flat-leafed | ||
| 1 | tb | Drained bottled capers; chopped fine |
| 1 | Flat anchovy fillet; minced | |
| 1 | sm | Garlic clove; minced, mashed with |
| 1/4 | ts | Salt; to form a paste |
| 2 | tb | Minced scallion |
| 1 1/2 | tb | Balsamic or red-wine vinegar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Lemon wedges; as an accompaniment |
INSTRUCTIONS
Prepare grill or heat cast-iron grill pan over moderately-high heat until it is hot. Brush each swordfish steak with 1 1/2 tablespoons olive oil and grill them, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with the lemon wedges. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D056 broadcast 04-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-08-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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