Grilled Swordfish
September, 2004

The mild flavor of swordfish shines through in this light, fresh-from-the-sea dish. Served over fresh, bright red and green vegetables, the presentation is spectacular. Pair this dish with a dark, fruity Pinot Noir. Swordfish has a meaty, rich flavor and firm flesh, which makes it perfect for fish kabobs and grilling or sautéing. Try it with Mediterranean flavors such as olive oil, garlic and lemon. Serve swordfish medium-rare; it can be easily overcooked and become dry.

Prep Time: 15 minutes
Cooking Time: 10 minutes

2 cups green onions (green tops only), thinly sliced
1/2 cup extra-virgin olive oil
1/2 cup rice vinegar
Salt and pepper
3 large, vine-ripened tomatoes
3 cups green beans
1 large red onion
4 5-ounce swordfish fillets
1/4 cup green onions, thinly sliced for garnish

1. In a food processor or blender, blend 2 cups green onion tops with olive oil on high speed for 5 minutes. Press puree through a fine-mesh strainer into a bowl and discard onion remains. Stir in rice vinegar, season to taste with salt and pepper and set aside.
2. Cut tomatoes in 12 1/2-inch thick slices. Remove stems from green beans and blanch or steam them until they're bright green and barely tender. Slice red onion very thinly. Set prepared green beans and onions aside and arrange tomato slices in a triangle design on four warm dinner plates.
3. Over a very hot grill rubbed down with oil, cook fish for approximately 4 minutes on each side. It should appear opaque, but not dry and flaky.
4. Just before fish is done, sauté the green beans and red onions together in a medium-size nonstick skillet until just
wilted. Arrange over tomato slices and top with fish fillets. Liberally drizzle vinaigrette over the dish and garnish with a sprinkling of green onions.

Calories 550,Fat 35,Perfat 57,Cholesterol 71,Carbo 21,Protein 40,Fiber N/A,Sodium N/A