Grilled Swordfish with Tomato Chutney Recipe

Ingredients:

2 pcs of halibut steaks or swordfish; cut to 1-inch thick
1 c of tomato; seeded and chopped
2 tsps of olive oil (extra virgin)
2 pcs of scallions (or 1 pc of leek, small); chopped
1/4 c of basil (fresh)
1 Tbsp of capers; drained
1/4 tsp of pepper (black)
2 tsps of olive oil
1/8 tsp of salt

Instructions:

For frozen fish, thaw and rinse. To make tomato chutney, place oil inside a saucepan over moderate heat and add leeks; cook till tender.

Take pan out from the heat and add basil, tomato, capers, salt, and pepper. Cover; keep it warm.

Pat fish dry using a paper towel. Brush the sides with oil and grill (uncovered) for 8-12 mins. Cut steak into half and serve with the tomato chutney.

>> Grilled Swordfish with Tomato Chutney Recipe