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Swordfish with Grilled Tomato Salsa

Swordfish with Grilled Tomato Salsa

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Servings: Serves 4 ServesLearn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

1 lb. tomatoes, stems and cores removed
2 shallots, peeled
7 Tbsp. olive oil, divided
1 Tbsp. balsamic vinegar
1 Tbsp. red wine vinegar
3 Tbsp. fresh cilantro leaves, chopped and divided
1 Tbsp. fresh flat-leaf parsley, chopped
1 1/2 tsp. salt, divided
5/8 tsp. ground black pepper, divided
1 clove garlic, finely chopped
4 (8 oz.) swordfish steaks

directions:

1. Prepare grill.
2. To make the salsa, lightly brush tomatoes and shallots with 1 Tbsp. of olive oil. Place on grill. As the skin begins to char on one side of the tomato, turn it until most of the tomato has charred skin, about 5 minutes. Be careful not to burn the tomatoes. Turn the shallots as well, after 2 to 3 minutes on a side.
3. Place grilled shallots in a food processor and pulse until chopped. Quarter the tomatoes. Open the lid of the processor and add the tomatoes, balsamic vinegar, red wine vinegar, 2 Tbsp. chopped cilantro, parsley, 1 tsp. salt, 1/2 tsp. pepper, and 3 Tbsp. olive oil. Pulse until just chopped; salsa should be chunky. Set aside. Alternatively if you do not have a food processor, mince the shallots and place in a medium bowl.
4. To prepare the swordfish, combine 3 Tbsp. olive oil, 1 Tbsp. cilantro, garlic, 1/2 tsp. salt and 1/8 tsp. pepper in a small bowl. Pour into a flat pan. Add swordfish steaks and coat both sides.
5. Place swordfish on grill. Grill for about 5 minutes and flip. Then grill for another 5 minutes, depending on thickness. When swordfish is done, a knife can easily penetrate the flesh.
6. To serve, divide the swordfish among four plates and top with salsa.
Source: Hannaford fresh Magazine, July - August 2006

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Quantity Ingredients  
1 lb. tomatoes, stems and cores removed  
2 shallots, peeled  
7 Tbsp. olive oil, divided  
1 Tbsp. balsamic vinegar  
1 Tbsp. red wine vinegar  
3 Tbsp. fresh cilantro leaves, chopped and divided  
1 Tbsp. fresh flat-leaf parsley, chopped  
1 1/2 tsp. salt, divided  
5/8 tsp. ground black pepper, divided  
1 clove garlic, finely chopped  
4 (8 oz.) swordfish steaks  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 Serves
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 6 g (30%)
Cholesterol 85 mg (28%)
Sodium 1070 mg (44%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 2 g (8%)
Protein 43 g (71%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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