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Seafood alternatives: tuna, halibut
The hearty texture of swordfish makes it an inspired proxy for the traditional steak-on-the-grill. The intense fragrance of herbs, garlic, olive and tomato will turn your own backyard into a little piece of the sunny coast of Italy.
Put the swordfish steaks in a glass baking dish and coat with 1/4 cup of the Mediterranean Oil. Cover and refrigerate overnight.
Heat the barbecue grill until the coals glow red with white ash around the edge. Put the swordfish steaks on the hot grill and season with salt and pepper as desired. Grill until nicely marked, about 2 minutes, then turn and continue cooking until the fish is just cooked and still juicy, about 2-3 minutes longer depending on the thickness of the steaks. Baste with more Mediterranean Oil if you like.
Top each swordfish steak with 1/4 cup of the Double Tomato-Olive Relish. Garnish with fresh herb springs. Pass extra relish along with the remaining Mediterranean Oil to dip crusty French bread in!
Servings per recipe: 4
Cal. 500 / Total Fat 34g / Sat. Fat 6g / Chol. 77mg / Sdm. 751mg / Carbo. 7g / Prot. 40g / Om-3 1.2g