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

• 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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