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Grilled Swordfish With Tomato Chutney

Diabetic.Foodie's picture
  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
  Salt 1⁄8 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.

Recipe Summary

Main Dish

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