Circle B Kitchen
Serves 4
(4) 6-oz swordfish steaks
2 tablespoons of fresh lime juice
1/4 cup butter, melted
salt and pepper to taste
For the sauce:
3 large plum tomatoes
3 shallots, coarsely chopped
1 Tbsp coarsely chopped fresh tarragon
1 Tbsp coarsely chopped fresh basil
1 Tbsp coarsely chopped fresh chives
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
Salt
2 Tbsp olive oil
Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh.
In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste. Add to the tomato mixture, mix well and set aside.
Heat your grill or grill pan until it is quite hot.
Mix together the melted butter, lime juice, salt and pepper. Brush each swordfish steak with the butter mixture. Place the swordfish on the grill and cook for 3 minutes. Baste with more of the butter mixture and turn the steaks, cooking for another 3 minutes. Remove the swordfish from the heat and, cover with a foil pan or lid and let sit off the heat for 5-10 minutes to finish cooking.
To serve, top each swordfish steak with some of the provencal sauce.