Wednesday, May 11, 2016

Swordfish with Mediterranean Salsa


This Mediterranean flare to this swordfish is a great balance for the robustness of what swordfish has to offer. This salsa also works well topped on a lot of other seafood or simply as a starter topped on some crostini.

You’ll Need

·         1 piece of fresh swordfish

·         ¼ cup of green olives Kalamata olives deseeded and chopped

·         ¼ cup tomato, chopped

·         ¼ cup onion, chopped

·         1/2 tablespoon balsamic vinegar

·         1 tablespoon extra virgin olive oil (EVOO)

·         Salt and pepper

·         Pinch of cayenne


Directions

·         Preheat oven to 425 degrees.

·         Place the swordfish in a small baking dish. Add salt, pepper, and a drizzle of olive oil.

·         Mix olives, tomato, and onion together.  Add salt and pepper to taste. Add balsamic vinegar and EVOO. Add cayenne pepper. Mix together.

·         Pour salsa on top of swordfish. Place into pre-heated oven and cook for about 15 minutes. After 15 minutes, turn broiler to high and broil for 5 minutes.

Play with Your Food

·         Add some freshly chopped parsley to final product after fish has been baked.

·         Use a variety of heirloom tomatoes.

·         You could also try this dish with salmon too.

Medwell Kitchen Tested



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