SAUCE:
4 plum tomatoes, seeded and finely chopped
Juice of 1/2 lemon
1 tablespoon chopped fresh basil, or 2 teaspoons dried basil
1 teaspoon finely chopped black olives (kalamata preferred)
1 teaspoon finely chopped red onion
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
FISH:
4 fresh swordfish steaks, about 1" thick (thawed if frozen)
Additional olive oil
Salt and fresh ground pepper to taste
Lemon wedges
Chopped fresh parsley

SAUCE: In a medium bowl, combine tomatoes, lemon juice, basil, olives and onion. Season with salt and pepper to taste. In a small skillet, heat olive oil and cook garlic until soft (do not brown); pour over tomato mixture. Refrigerate 1-2 hours.
TO GRILL SWORDFISH: Prepare grill. When coals are medium-hot, brush fish on both sides with oil and sprinkle with salt and pepper to taste. Grill 10-12 minutes, turning once during cooking, or until fish flakes easily with a fork. Serve immediately with sauce drizzled over top and garnished with lemon wedges and parsley.

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Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved