Ingredients:
| 1/2 |
cup |
mixed fresh herbs -- such as oregano, parsley, sage, rosemary, thyme, and basil, coarsely chopped |
| 1/4 |
cup |
extra-virgin olive oil |
| 2 |
tablespoons |
minced garlic |
| 1 1/2 |
teaspoons |
crushed red pepper |
| 1/2 |
teaspoon |
freshly squeezed lemon juice |
| 1/2 |
teaspoon |
Salt and pepper to taste |
| 4 |
fillets |
eight-ounce swordfish steaks -- 1 inch thick |
| 1 |
bottle |
Fresh salsa of your choice |
|
Preparation:
1. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks.
2. Grill steaks over medium fire, 5 to 7 minutes per side; sear crosshatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately. |
