Grilled Swordfish With Fresh Tomato-Herb Salsa – Bon Appe
Description
This American dip features Fresh plum tomatoes, Shallot, minced, Balsamic vinegar, Olive oil. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-(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. Bon Appetit/July/94 Scanned & edited by Di Pahl &
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Chopped fresh basil
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Chopped fresh marjoram
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 199.2kcal
- % Daily Value *
- Total Fat 8.7g14%
- Saturated Fat 1.5g8%
- Cholesterol 58.0mg20%
- Sodium 70.5mg3%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 1.4g6%
- Sugars 3.7g
- Protein 24.4g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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