| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Cloves garlic, minced | |
| Juice of 1 lemon | ||
| 1/3 | c | Olive oil |
| Salt and pepper | ||
| 2 | 6 ounce swordfish steaks | |
| 1 | c | Diced tomatoes |
| 1/4 | c | Chopped sun-dried tomatoes |
| 1/4 | c | Pitted and chopped black |
| olives | ||
| 1/4 | c | Chopped red onion |
| 1/4 | c | Chopped mixed herbs, i.e. |
| basil thyme parsley | ||
| etc. | ||
| 3 | c | Mixed greens |
| Garnish: lemon wedges |
INSTRUCTIONS
In a food processor or blender combine garlic, lemon juice, olive oil and salt and pepper. Drizzle 2 tablespoons of the dressing over the swordfish steaks and coat both sides. Set aside for 10 minutes. In a bowl combine olives, tomatoes, red onion, herbs and half of the remaining dressing and toss to coat. Heat a cast iron grill pan over medium high heat. Grill swordfish, depending on thickness, for 3-4 minutes per side. In another bowl toss the mixed greens with the remaining dressing. Transfer greens to a decorative plate and top with grilled swordfish and tomato mixture. Garnish with lemon wedges. Yield: 2 servings Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1219 Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 18:10:14 -0400 From: Meg Antczak <meginny@frontiernet.net>
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