2 6- to 8-ounce fresh or frozen swordfish or halibut steaks, cut 1 inch thick
2 tsp. olive oil
1 small leek or 2 green onions, chopped (1/4 cup)
1 cup chopped, seeded tomato
1/4 cup snipped fresh basil
1 Tbsp. drained capers
1/4 tsp. black pepper
1/8 tsp. salt
2 tsp. olive oil
Thaw fish, if frozen. For tomato chutney, in a medium saucepan heat 2 teaspoons olive oil over medium heat. Add leek and cook just until tender. Remove from heat. Stir in tomato, basil, capers, black pepper, and salt. Cover and keep warm.
Rinse fish; pat dry with paper towels. Brush both sides of fish with 2 teaspoons olive oil. Place fish on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Cut each fish steak in half. Serve the fish with tomato chutney. Makes 4 servings.
Nutritional facts per serving
calories: 155, total fat: 8g, saturated fat: 2g, monounsaturated fat: 5g, polyunsaturated fat: 1g, cholesterol: 32mg, sodium: 218mg, carbohydrate: 3g, total sugar: 1g, fiber: 1g, protein:
