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Grilled Swordfish with green onions,tomato and feta cheese sauce Recipe

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This recipe for Grilled Swordfish with green onions,tomato and feta cheese sauce is from Love my BFF's, 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:  
4 (6-8 oz) 1-inch think swordfish steaks
2 oz. olive oil for marinade
1 fresh lemon
1/2 cup wine or clam juice
1 bunch green onions cut crossways into small rings
1/2 pd. feta cheese, cut into 1/4-inch cubes (plus 2 1-inch cube for grating)
1 cup seeded and chopped red Roma tomatoes
1 tsp. crumbled rosemary
1 T. fresh chopped parsley
salt and pepper to taste
Directions:
Directions:
Marinate the swordfish steaks with the oil, salt and pepper to taste. (can be done up to hours in advance)
Heat grill, barbecue, grill pan or griddle on med-high heat. Place the swordfish on the hot grill and cook 3 minutes per side, making nice grill marks while turning the steaks.
As the fish cooks take an 8-OZ saute pan and bring the wine or clam juice to a boil; then reduce heat to a simmer. to the simmering liquid, add the green onions, tomatoes and 1/2 pd. feta cheese. simmer mixture 1 minute; don't overcook OR boil. Add lemon juice and pepper if desired.
don't overcook the fish should be cooked through, and the sauce is done when its chunky and firm.
Once the swordfish is done, place on individual plates and spoon the feta cheese mixture over the fish, using a slotted spoon, cover the fish with the solids and some of the juice. Grate the remaining feta over the fish and sprinkle with the chopped parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I spent many evenings with friends at Le Bistro enjoying this attractive dish . Such fond memories and life time friendships were made and celebrated at Le Bistro which is no longer there..closed but never forgotten.

 

 

 

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