| 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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