Grilled Swordfish with Fresh Tomato Sauce
The contrast between the hot, freshly grilled fish and the cool, uncooked tomato sauce is the key to the success of this dish.
  • 1-1/2 teaspoons fennel seeds, crushed, or 1/2 teaspoon ground fennel
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 2 swordfish steaks (about 8 ounces each), halved crosswise
  • 1 teaspoon olive oil
  • 2 shallots, finely chopped, or 1/4 cup chopped scallion
  • 2 cloves garlic, minced
  • 2 large tomatoes, coarsely diced
  • 2 tablespoons capers, chopped

1. Spray a grill rack with nonstick cooking spray. Preheat the grill to medium or preheat the broiler.

2. Meanwhile, in a medium bowl, stir together the fennel, coriander, and salt. Measure out 2 teaspoons of the spice mixture and rub into both sides of the swordfish. Let the fish stand while you prepare the tomato sauce. Leave the remaining spice mixture in the bowl and set aside.

3. In a large nonstick skillet, heat the oil over low heat. Add the shallots and garlic, and cook, stirring frequently, until the shallots are tender, about 3 minutes. Transfer to the bowl with the spice mixture. Add the tomatoes and capers to the bowl and toss to combine. Set aside.

4. Grill the swordfish (or broil 4 inches from the heat) until it just flakes when tested with a fork, about 3 minutes per side. Serve the fish hot, with the fresh tomato sauce on top.

Nutritional Information
Per serving: 136 calories, 4.7g total fat (1.1g saturated), 30mg cholesterol, 1.5g dietary fiber (.3g soluble), 7g carbohydrate, 17g protein, 673mg sodium.
Good source of: niacin, omega-3 fatty acids, selenium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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