Grilled Swordfish With Tomato Chutney
|Swordfish steaks/Halibut steaks||16 Ounce, cut 1 inch thick (Fresh Or Frozen, 2 Steaks, 6 To 8 Ounce Each)|
|Olive oil||2 Teaspoon|
|Leek/2 green onions||1 Small, chopped|
|Chopped seeded tomato||1 Cup (16 tbs)|
|Snipped fresh basil||1⁄4 Cup (4 tbs)|
|Drained capers||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
Thaw fish, if frozen.
For tomato chutney, in a medium saucepan heat 2 teaspoons olive oil over medium heat.
Add leek; cook just until tender.
Remove from heat.
Stir in tomato, basil, capers, pepper, and salt.
Cover and keep warm.
Rinse fish; pat dry with paper towels.
Brush both sides of fish with 2 teaspoons olive oil.
Place fish on the rack of an uncovered grill directly over medium coals.
Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once.
Cut each fish steak in half.
Serving size: Complete recipe
Calories 840 Calories from Fat 313
% Daily Value*
Total Fat 35 g53.8%
Saturated Fat 5.6 g27.9%
Trans Fat 0 g
Cholesterol 180 mg60%
Sodium 809.9 mg33.7%
Total Carbohydrates 35 g11.5%
Dietary Fiber 5.8 g23.3%
Sugars 11.8 g
Protein 93 g186.6%
Vitamin A 104.4% Vitamin C 85.2%
Calcium 19.3% Iron 42.2%
*Based on a 2000 Calorie diet