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SWORDFISH WITH CREOLE RELISH

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4
INGREDIENTS
  • 1/2 1/2 med = about 1/2 cup medium tomato, seeded, finely chopped
  • 1/4 cup chopped red bell pepper
  • 1 teaspoon Pure Wesson® Vegetable Oil
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped onion
  • 1 teaspoon lemon juice
  • 1 cloves garlic, minced
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • PAM® Original No-Stick Cooking Spray
  • 1 1 steak = 8 oz pound swordfish or halibut steaks
  • Hot pepper sauce and/or lemon wedges, optional
DIRECTIONS

Preheat broiler. Place tomatoes and bell peppers in blender container; cover. Blend until almost smooth; set aside.

Add oil to small nonstick skillet; heat over medium heat 1 minute. Add celery, onions, 1 teaspoon lemon juice and the garlic; cook 7 minutes, or until vegetables are crisp-tender, stirring frequently. Add tomato mixture, oregano, basil, thyme, sugar and salt; mix well. Season with hot pepper sauce to taste, if desired. Cook 4 minutes, or until thickened, stirring frequently. Remove from heat; cover to keep warm.

Cut each fish steak crosswise in half. Spray broiler pan and rack with cooking spray. Place fish on rack; sprinkle evenly with the remaining 3 teaspoons lemon juice.

Broil, 4 to 6 inches from heat, 4 to 6 minutes, or until fish flakes easily with fork. Top each fish piece with about 2 tablespoons of the tomato mixture. Serve with the lemon wedges, if desired.