Ingredients
4 6 oz sword fish filets
2 roma tomatoes, chopped
6 basil leaves, cut in ribbons
1 tsp fennel seeds, crushed
1 shallot minced
1/4 cup oil cured olives pitted and quartered
juice of 2 lemons
1/4 c. extra virgin olive oil
1/4 c. diced green pepper
1/4 c.diced red onion
spice blend for fish
1/2 tsp garlic powder
1/2 tsp dill
1/2 tsp white pepper
1/2 tsp paprika
extra olive oil for fish
Preparation
rinse and dry fish, set aside. in small bowl combine all ingredients listed under fish spice mix, stir to combine and sprinkle fish, you will not use all of spice blend, save for another use, set fish aside covered in fridge. in a large bowl combine the remaining ingredients, cover with plastic wrap at room temp. at least 2 hours, over night in fridge is the best. allow to return to room temp. before grilling fish grill fish brushed with olive oil over med. high heat for 4-6 minutes per side immediately top with salsa and serve
