TOMATO SALSA
3 tablespoons olive oil
3 garlic cloves, peeled and minced
1 medium red onion, finely chopped
18 Gaeta olives or other mild black olives, pitted
1/4 cup capers, drained and rinsed
Dash hot pepper flakes
1 tablespoon fresh oregano
OR
1 teaspoon dried oregano
2 pounds firm, ripe, red tomatoes, peeled, cored, seeded and finely diced
2 tablespoons balsamic vinegar
1/2 cup chopped Italian parsley
GRILLED SWORDFISH KABOBS
2 pounds fresh swordfish, cut into 2 inch cubes, discarding any bones
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1/2 cup chopped Italian parsley
Servings: 6
1. In a large sauté pan, warm olive oil over medium beat. Add garlic, and onion, cook for 10 minutes, or until onion is soft. Add all remaining ingredients and cook for another 15 minutes, stirring occasionally. Set aside and keep warm in the oven.
2. GRILLED SWORDFISH KABOBS:
Thread swordfish cubes on 6 metal skewers.
Combine remaining ingredients except parsley in a small bowl and beat with a fork until salt has dissolved. Set aside.
Place swordfish over a high beat source on grill. Grill for 5 to 7 minutes, turning occasionally. Remove and transfer the fish to a large warm serving platter. Prick each cube with a fork in several places. Brush olive oil-lemon mixture over fish cubes.
Spoon the Tomato Salsa over the grilled swordfish, garnish with the parsley and serve.
Servings: 6
3 tablespoons olive oil
3 garlic cloves, peeled and minced
1 medium red onion, finely chopped
18 Gaeta olives or other mild black olives, pitted
1/4 cup capers, drained and rinsed
Dash hot pepper flakes
1 tablespoon fresh oregano
OR
1 teaspoon dried oregano
2 pounds firm, ripe, red tomatoes, peeled, cored, seeded and finely diced
2 tablespoons balsamic vinegar
1/2 cup chopped Italian parsley
GRILLED SWORDFISH KABOBS
2 pounds fresh swordfish, cut into 2 inch cubes, discarding any bones
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1/2 cup chopped Italian parsley
Servings: 6
1. In a large sauté pan, warm olive oil over medium beat. Add garlic, and onion, cook for 10 minutes, or until onion is soft. Add all remaining ingredients and cook for another 15 minutes, stirring occasionally. Set aside and keep warm in the oven.
2. GRILLED SWORDFISH KABOBS:
Thread swordfish cubes on 6 metal skewers.
Combine remaining ingredients except parsley in a small bowl and beat with a fork until salt has dissolved. Set aside.
Place swordfish over a high beat source on grill. Grill for 5 to 7 minutes, turning occasionally. Remove and transfer the fish to a large warm serving platter. Prick each cube with a fork in several places. Brush olive oil-lemon mixture over fish cubes.
Spoon the Tomato Salsa over the grilled swordfish, garnish with the parsley and serve.
Servings: 6
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