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Grilled Swordfish Medallions with Italian Herbs
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Ingredients:
6 swordfish medallions, approx. 1" thick
1/2 C extra-virgin olive oil
1/2 C melted butter
Garden
Gourmet Italian Herbs stir-in paste
(in
refrigerated produce section)
3 cloves fresh garlic, minced
1/4 C white wine
Fresh rosemary and cherry or grape tomatoes
Kalamata olives, pitted
Process:
A couple of hours before cooking, combine olive oil,
melted butter, Italian herbs paste, fresh garlic and white
wine and 2 Tb chopped fresh rosemary. Stir it well
to make a slurry, and coat both sides of the swordfish
medallions; reserve leftover marinade. Place
swordfish in a gallon ziplock freezer bag, and let rest in
refrigerator.
While the swordfish is resting, make a caponata of chopped
tomatoes, rosemary and kalamata olives; set aside.
Prepare a hot fire for direct grilling. Grill the
swordfish medallions for just two to four minutes per
side, according to desired doneness -- do not
overcook. Turn medallions carefully to avoid
breaking. While the medallions are on, you can put
the rosemary and cherry tomatoes on the grill too to warm
them and release their flavors.
Plate the swordfish medallions with the caponata on the
side; smear a bit of the reserved marinade on top of each
medallion, then garnish with rosemary and tomatoes.
Serves 6. |
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