Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 3 tablespoons olive oil

  4. 3 garlic cloves -- peeled and minced

  5. 1 medium red onion -- finely chopped

  6. 18 Gaeta olives or other mild black olives -- pitted

  7. 1/4 cup capers -- drained and rinsed

  8. 1 Dash hot pepper flakes

  9. 1 tablespoon fresh oregano

  10. OR 1 teaspoon dried oregano

  11. 2 pounds firm, ripe, red tomatoes -- peeled, cored,

  12. seeded 2 tablespoons balsamic vinegar


  14. 2 pounds fresh swordfish -- cut into 2 inch cube

  15. 1/4 cup olive oil

  16. 2 tablespoons freshly squeezed lemon juice

  17. Salt and freshly ground black pepper

  18. 1/2 cup chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. In a large sauté pan, warm olive oil over medium beat. Add garlic, and onion, cook for 10 minutes, or until onion is soft. Add all remaining ingredients and cook for another 15 minutes, stirring occasionally. Set aside and keep warm in the oven.


  3. Thread swordfish cubes on 6 metal skewers.

  4. Combine remaining ingredients except parsley in a small bowl and beat with a fork until salt has dissolved. Set aside. Place swordfish over a high beat source on grill.

  5. Grill for 5 to 7 minutes, turning occasionally. Remove and transfer the fish to a large warm serving platter. Prick each cube with a fork in several places. Brush olive oil-lemon mixture over fish cubes.

  6. Spoon the Tomato Salsa over the grilled swordfish, garnish with the parsley and serve.

  7. Description:

  8. "Tomato Salsa is very versatile and may be used in frittatas, as pizza topping, a sauce for pasta and many other uses."


Send feedback