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Ingredients
- 4 lrg Fresh plum tomatoes
- 1/4 c. Minced fresh basil
- 2 Tbsp. Minced fresh marjoram
- 1 x Shallot, chopped
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Extra virgin olive oil
- 4 x Swordfish steaks, (3/4 to 1 inch thick) (6-oz) Extra virgin olive oil Cracked black peppercorns
Directions
- Bring medium saucepan of water to boil. Add in tomatoes and blanch 30 seconds.
- Drain. Transfer to medium bowl. Cover with cool water; cold. Peel tomatoes.
- Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add in herbs, shallot, vinegar and 1 Tbsp. oil. Season with salt and pepper.
- (Can be made 1 hour ahead. Let stand at room temperature.)
- Prepare barbeque (medium-high heat) or possibly preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill till just cooked through, about 4 min per side. Transfer fish to plates.
- Spoon tomato salsa over and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 52g | |
| Calories 158 | |
| Calories from Fat 122 | 77% |
| Total Fat 13.76g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 99mg | 3% |
| Total Carbs 7.61g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.93g | 3% |
| Protein 0.71g | 1% |
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