Creole Relish &
Swordfish
Makes 4 servings.
Ingredients
1/2 - cup tomatoes, seeded, chopped fine
1/4 - cup red bell pepper, chopped
No-Stick Cooking Spray
1/4 - cup celery, finely chopped
1/4 - cup onion, chopped
4 - teaspoon lemon juice, divided
1 - cloves garlic, minced
1 - teaspoon vegetable oil
1/2 - teaspoon dried oregano leaves
1/4 - teaspoon dried basil leaves
1/4 - teaspoon dried thyme
1/4 - teaspoon granulated sugar
hot pepper sauce, to taste
1/8 - teaspoon salt
2 - swordfish steaks (4-ounces each)
fresh lemon, for garnish
Directions
Prepare grill to medium – hot heat
according to manufacturer's suggestion.
- In blender, add tomato and red pepper.
- Process until nearly smooth and set
aside.
- Next, coat 7-inch nonstick skillet
with cooking spray.
- In the skillet, put in the celery,
onion, 1 teaspoon lemon juice, garlic and oil.
- Over medium heat, cook for 5 to 7
minutes, or until vegetables are tender-crisp.
- Stir frequently.
- Stir in tomato mixture and oregano,
basil, thyme, sugar, and hot sauce.
- Cook for 3 to 4 minutes, or until
liquid is reduced and relish thickens.
- Stir frequently.
- Remove from heat.
- Cover to keep warm.
- Set relish aside.
- Cut each steak in half crosswise to
yield 4 serving-size pieces.
- Position steaks on grill.
- With remaining lemon juice, sprinkle
steaks evenly.
- Place steaks 4 to 6 inches from
heat.
- Grill for 4 to 6 minutes, or until
fish is firm and opaque and just begins to flake.
- Serve each steak with about 3
tablespoons relish.
Michael Hendon
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