| 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
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