| 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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