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Grilled Swordfish With Fresh Tomato-herb Salsa - Bon Appe

Yield: 4 servings

Ingredients and directions for this recipe

4 lg Fresh plum tomatoes
1/4 c Chopped fresh basil
2 tb Chopped fresh marjoram
1 Shallot, minced
2 tb Balsamic vinegar
1 tb Olive oil
4 6-oz swordfish steaks
-(3/4 to 1 inch thick)
Olive oil
Cracked black peppercorns

Bring medium saucepan of water to boil. Add tomatoes and blanch 30
seconds. Drain. Transfer to medium bowl. Cover with cold water; cool.
Peel tomatoes. Cut in half, squeeze out juices. Chop tomatoes;
transfer to bowl. Add herbs, shallot, vinegar and 1 T oil. Season
with salt and pepper. (Can be made 1 hour ahead. Let stand at room
temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush fish
with oil. Sprinkle with generous amount of peppercorns and salt.
Grill until just cooked through, about 4 minutes per side. Transfer
fish to plates. Spoon tomato salsa over and serve.

See also:
Previous recipe Grilled Swordfish With Fresh Tomato-herb Salsa
Next recipe Grilled Swordfish With Grilled,marinated Vegetables

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