| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 4 | servings | ||
INGREDIENTS
| 1/2 | c | Chopped mixed fresh herbs; see * Note |
| 1/4 | c | Extra-virgin olive oil |
| 2 | tb | Minced garlic |
| 1 1/2 | ts | Crushed red pepper |
| 1/4 | c | Fresh lemon juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | Swordfish steaks – (1" thick; 8 oz ea) | |
| Fresh salsa |
INSTRUCTIONS
* Note: Fresh herbs such as oregano, parsley, sage, rosemary, thyme and basil are recommended for this dish. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks. Grill steaks over medium fire, 5 to 7 minutes per side; sear cross-hatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately. Makes 4 main course servings. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 130 Calories (kcal); 14g Total Fat; (90% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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