Broiled Swordfish With Tomato Olive Confetti
|Tomato olive confetti||1 Cup (16 tbs)|
|Swordfish steaks||4 (Each About 1 Inch Thick)|
|Olive oil/Salad oil||1 Tablespoon|
|Lightly packed watercress sprigs||3 Cup (48 tbs), rinsed and crisped|
Prepare Tomato-Olive Confetti and set aside.
Rinse fish, pat dry, and place on oiled rack of a 12- by 14-inch broiler pan; brush fish with oil.
Broil about 5 inches below heat for 5 minutes.
Turn fish over, brush with oil, and continue to broil until fish is just opaque but still moist in thickest part; cut to test about 5 more minutes.
Arrange watercress on 4 dinner plates and place fish on top.
Spoon Tomato-Olive Confetti over fish; garnish with lime wedges, if desired.