Grilled Swordfish with Tomato Chutney - Restaurant Association of Nova Scotia
Ingredients 2 6- to 8-ounce fresh or frozen swordfish or halibut steaks, cut 1 inch thick 2 teaspoons olive oil 1 small leek or 2 green onions, chopped (1/4 cup
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Ingredients
- 2 6- to 8-ounce fresh or frozen swordfish or halibut steaks, cut 1 inch thick
- 2 teaspoons olive oil
- 1 small leek or 2 green onions, chopped (1/4 cup)
- 1 cup chopped, seeded tomato
- 1/4 cup snipped fresh basil
- 1 tablespoon drained capers
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
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