Grilled Swordfish with Italian Vinaigrette

Grilled swordfish steaks or fish fillets are served with a mixture of canned crushed tomatoes, olive oil, capers, basil, and lemon juice instead of vinegar.

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Ingredients:

• 1 can (28 ounces) crushed tomatoes with basil, garlic and oregano, drained
• 1/2 cup extra virgin olive oil, plus additional to brush grill rack or pan
• 1/4 cup lemon juice
• 1 tablespoon capers, drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 2 tablespoons fresh basil, finely chopped
• 6 swordfish steaks or filets (other fish may be substituted)
• 1/4 cup freshly grated Asiago or Parmesan cheese

Method

1. In a medium bowl combine tomatoes, olive oil, lemon juice, capers, salt, black pepper and red pepper flakes. Gently stir in the fresh basil. (Can be made ahead, covered and refrigerated until ready to serve.) 2. Preheat a grill or grill pan, brushing grill rack or pan lightly with oil to prevent sticking. Grill the fish 4-6 minutes per side or until fish flakes easily when tested with a fork. 3. Arrange fish on a serving platter and spoon the Italian vinaigrette over all. Sprinkle with grated Asiago or Parmesan cheese.

Notes:

Number of servings: serves 6

Submitted By: vcallag
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