Grilled Swordfish with Fresh Tomato Olive Salsa Time: 15 minutes
sorry to be a bit repetitive - but the swordfish looked so nice and I love it with the salsa
1 - 2 swordfish steaks, 12 oz total (400 gr)
2 tsp olive oil
1 tsp white Balsamic vinegar
1 tsp paprika
1/2 tsp garlic powder
Fresh Tomato Olive Salsa
Mix vinegar and oil and brush on both sides of fish. Sprinkle both sides with paprika and garlic powder. Place in oiled fish basket or on oiled grill rack over direct heat. Cook about 10 minutes, turning once, or just until done, Do not over cook! The fish should flake easily and be opaque but overcooking will dry it out. Remove and serve with Tomato Olive Salsa
Fresh Tomato Olive Salsa Time: 10 minute
2 fresh, ripe tomatoes
2 tbs fresh oregano
1 tbs freshly snipped chives
1/3 cup pitted green or Kalamata olives
1/2 tsp chili powder
1 tbs olive oil, the good stuff
1 tbs Balsamic vinegar
1/4 tsp sea salt
Roughly chop tomatoes. Cut olives in half. Snip herbs. Put oil, vinegar and salt in small bowl, whisk to combine. Add remaining ingredients and stir to combine. Save 1/3 - 1/2 of the Salsa to garnish the frittatas on Saturday.... or make more
Cooking for Two? Or more?
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