Grilled Swordfish with Tomato Chutney
Ingredients
- 2 6-to 8-oz. fresh or frozen swordfish or halibut steaks, cut 1 in. thick
- 2 tsp. olive oil
- 1 small leek or 2 green onions, chopped (1/4 C.)
- 1 C. chopped, seeded tomato
- 1/4 C. snipped fresh basil
- 1 Tbsp. drained capers
- 1/4 tsp. black pepper
- 1/8 tsp. salt
- 2 tsp. olive oil
Directions
Thaw fish, if frozen. For tomato chutney, in a medium saucepan heat 2 tsp. olive oil over medium heat. Add leek and cook just until tender. Remove from heat. Stir in tomato, basil, capers, black pepper, and salt. Cover and keep warm. Rinse fish; pat dry with paper towels. Brush both sides of fish with 2 tsp. olive oil. Place fish on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Cut each fish steak in half. Serve the fish with tomato chutney. Serves 4.
Buon appetito. Kieto
