MM: Grilled Swordfish with Grape-Parsley Relish
---------- Recipe via Meal-Master (tm) v8.05

Title: Grilled Swordfish with Grape-Parsley Relish
Categories: Seafood, Main dish, Bbq/grill
Yield: 4 Servings

---------------------------FISH---------------------------

2 Swordfish steaks; about 3/4 - inch thick (8 oz)
2 tb Vegetable oil
Salt and fresh crack black - pepper to taste

--------------------------RELISH--------------------------

1 c Seedless green grapes; halve
1/4 c Red wine vingear
1/4 c Virgin olive oil
1 ts Garlic; minced
1/4 c Fresh parsley; chopped
Salt and freshly cracked - black pepper to taste

~------From the library of Charlie in Philly CJPV06A----------

Rub the swordfish lightly with vegetable oil,
sprinkle liberally with salt and pepper, and grill
over a medium fire for 4 to 5 minutes per side,
turning once, until almost completely opaque. Remove
from the grill and serve, accompanied by the relish.

For the relish: Combine all ingredients in bowl
and refrigerate, covered, until ready to serve. Relish
will keep for up to 3 days.

Source: From "Big Favors of the Hot Sun" by
Chris Schlesinger and John Willoughby).

Formatted by Mary Wilson, BWVB02B.

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