Simply Grilled Basil Rubbed Swordfish With Tomato Green Olive Relish Recipes

TOMATO RELISH FOR GRILLED FISH

Tomato Relish for Grilled Fish image

Provided by Food Network

Time 1h20m

Number Of Ingredients 12

Ingredients

1 pound tomatillos, husked, washed and chopped
1 pound Italian Roma tomatoes, cored and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch cilantro, leaves only, chopped
1/4 cup sugar
6 garlic cloves, minced
1 jalapeno chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.

GRILLED SWORDFISH AND GREEN OLIVE RELISH

Grilled Swordfish and Green Olive Relish image

Categories Food Processor Fish Olive Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Parsley Swordfish Gourmet

Yield Serves 2

Number Of Ingredients 8

Ingredients

For relish
1/4 cup drained bottled pimiento-stuffed green olives
1 small garlic clove, minced and mashed to a paste with a pinch of salt
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
two 6-ounce swordfish steaks (each about 1 inch thick)
olive oil for brushing swordfish

Steps:

Prepare grill.
Make relish:
In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
Serve swordfish topped with relish.

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