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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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