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Spiced Grilled Swordfish with Tomato Compote Recipe

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This recipe for Spiced Grilled Swordfish with Tomato Compote is from BSA Troop 175 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Compote:
1 lb fresh plum tomatoes (about 6)
1 T olive oil
2 tsp. red wine vinegar
2 T chopped fresh chives
1-2 cloves minced garlic

Swordfish:
1/2 tsp salt
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. celery salt
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
Two 8 oz swordfish steaks
Olive Oil
Directions:
Directions:
Compote: Blanch tomatoes in large pot of boiling water until skins start to loosen, about 40 sec. Transfer tomatoes to large bowl of ice water and cool. Drain, peel, seed and chop tomatoes. Heat oil in large, heavy skillet over medium-high heat. Add tomatoes and garlic, sautee until tomatoes soften, about 2 minutes. Remove from heat and stir in vinegar. Cool to room temperature.
Swordfish: Mix salt, white pepper, cumin, paprika, celery salt, garlic powder, and nutmeg in a small bowl. Prepare Grill (medium high heat) or preheat broiler. Brush swordfish steaks with oil. Sprinkle 3/4 tsp. spice mixture over each side of the fish steak. Grill or broil fish until opaque, about 4 minutes per side. Transfer to plates and serve with compote.

 

 

 

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