Grilled Fish with Dried Tomato, Lemon and Olive Sauce
This rich sauce of dried tomatoes, lemon and olives is a perfect foil for meaty fish such as tuna and swordfish, much beloved by the Pugliese and Sicilians. The sauce can be made ahead and left at room temperature for a few hours.
Ingredients:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- Grated zest of 1 lemon
- 4 Tbs. Sonoma(r) Marinated Tomatoes, chopped very fine
- 2 tsp. finely minced garlic
- 4 Tbs. pitted and chopped kalamata olives
- 4 Tbs. chopped fresh mint or thyme
- 1/2 tsp. freshly ground black pepper
- 4 pieces swordfish or tuna, each about 6 ounces
Instructions:
Combine all ingredients except fish in a bowl. Preheat broiler or make a fire on the grill. Oil fish lightly and sprinkle with salt and pepper. Broil or grill swordfish for 3 minutes on each side, perhaps a little less for tuna if you like it rare in the middle. Spoon sauce over fish and serve.
Prep Time: 15 mins Cook Time: 6 mins Credit: Sonoma Dried Tomatos
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