Grilled Swordfish with Summer Vegetable Compote

Cooking With Rania - "Summer Grilling with a Mediterranean Theme"
KDKA Pittsburgh Today Live 8/17/2011

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Grilled Swordfish with Summer Vegetable Compote

˝ cup pitted and finely chopped Kalamata olives
3 cups halved red and yellow cherry tomatoes
3 cloves garlic - minced
2 orange bell peppers, roasted, peeled, and cut into small dice
4 tablespoons thinly sliced scallions (white parts only, sliced on the diagonal)
Extra virgin olive oil to taste
Freshly squeezed lemon juice to taste
Pesto to taste
Olive oil, for brushing the fish
Coarse salt (to taste if needed)
Freshly ground black pepper
4 swordfish steaks (7 ounces each)
3 or 4 basil leaves, cut into a chiffonade

In a bowl, stir together the olives, tomatoes, garlic, diced bell pepper, and scallions. Gently stir in the olive oil, lemon juice and pesto to taste and season with salt and pepper. Set aside for 20 to 30 minutes at room temperature to let marinate and give the flavors a chance to develop.

Prepare gas grill to medium high temperature.

Brush the swordfish steaks with olive oil, and season both sides with salt and pepper. Grill over medium-high heat until just cooked, about 3 minutes per side for 1- inch-thick steaks.

Stir the basil into the compote. Taste and adjust the flavors, adding a little more lemon juice and/or extra virgin olive oil if desired.

To serve, place a swordfish steak in the center of each of four warmed diner plates and mound some compote over the fish, making sure to get a good mix of tomatoes in every serving. Spoon some of the compote’s juice around each serving, and pass any extra compote on the side.

Serves: 4

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