| 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>
A Message from our Provider:
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