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.