Use grilled Swordfish or
Halibut as a delicious meal to serve at your next party.
Mediterranean
Seafood Supper
1 tablespoon olive oil
2 cloves garlic, finely chopped
3 cans (15-ounce each) stewed tomatoes
6 tablespoons prepared chili sauce
5 whole cloves
3 bay leaves
2 tablespoons sherry or chicken stock
1 tablespoon chopped Italian parsley
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon cayenne pepper
1 cup canned or frozen corn, drained
1 can (6-ounce) crab meat, rinsed and drained
1 ripe avocados, seeded, peeled and cubed
4 fresh Italian parley sprigs
Grilled Seafood Steak:
2 pounds swordfish or halibut steaks
2 tablespoons fresh lemon juice
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon cayenne pepper
California Salsa:
1/4 ripe avocados, seeded, peeled and chopped into1/4-inch pieces
1/2 cup chopped (1/4-inch) ripe mango
2 tablespoons fresh lime juice
- In 12-inch skillet, heat
oil over medium heat. Add garlic and sauté for 2 to 3
minutes or until lightly browned. Stir in tomatoes, chili sauce,
cloves, bay leaves, sherry or chicken stock, parsley, oregano,
thyme, cayenne and simmer for 15 minutes; stirring occasionally.
Remove bay leaves and cloves. Mix in crab and corn. Pour into
shallow soup bowls. Place a portion of grilled seafood in center
of each bowl. Distribute avocado over sauce. Top each seafood
steak with two tablespoons of California Salsa and sprig of Italian
parsley. Serve.
- Grilled Seafood Steak:
Sprinkle each piece of seafood with lemon juice. In small bowl
blend thyme, oregano and cayenne. Sprinkle one-half mixture on
seafood. Oil grill, and grill seafood over medium-hot gray ash
covered coals for 5 minutes. Turn sprinkle with remaining herbs
and grill additional 4 to 5 minutes or until meat flakes easily
with fork and is even in color.
- California Salsa: In small
bowl combine all ingredients.
Makes 8 servings.
Recipe provided courtesy of California Avocado.
