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Thursday, September 02, 2010
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Serves 4
4
8-oz. Swordfish fillets (thick cut)
1 cup pitted black olives
1/4 cup capers
8 anchovy fillets
1 tbs. chopped garlic
1/4 cup cup olive oil
1 tbs. chopped parsley
1 shallot, chopped
Blens
olives, capers, anchovies, garlic, shallots and
olive oil in a food processor. Salt and pepper to
taste.
Cut a one-inch slit in the swordfish fillet. Stuff
with the tapenade mixture. Brush fish with olive
oil, season with salt and grill approximately 5
- 8 minutes on each side until done.
More Due Recipes:
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Association of Maryland • 6301 Hillside Court • Columbia,
Maryland 21046 • 410.290.6800 • Fax: 410.290.6882 |
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