| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Cklive05 | 2 | Servings |
INGREDIENTS
| 5 | T | 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 | T | Finely-chopped fresh parsley |
| leaves | ||
| Preferably flat-leafed | ||
| 1 | T | Drained bottled capers |
| chopped fine | ||
| 1 | Flat anchovy fillet, minced | |
| 1 | Garlic clove, minced mashed | |
| with | ||
| 1/4 | t | Salt, to form a paste |
| 2 | T | Minced scallion |
| 1 1/2 | T | 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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