August 03, 2016
Main Dish, Fish, Swordfish,
Dairy, Cheese, Feta, Fruit, Tomato, Greek, Quick Meals, Entertaining, Summer, Weeknight Meals, Grilling (Outdoor), Diabetic, Gluten-Free, High Protein, Low Calorie, No Eggs, Non-Dairy, Fresh Tomatoes, Make it from scratch more
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"Although the recipe calls for Swordfish, I've used whatever fish that I have available fresh. If it is a more delicate fish, I always use a fish basket or a grill skillet so I don't lose any fish through the grates to the fire!"
Combine the first seven ingredients in a medium bowl; stir well, and set the tomato-feta relish aside.
Combine 1/4 cup olive oil, mustard, vinegar, garlic powder, oregano, and salt; stir well. Brush both sides of the swordfish steaks with half of the mustard mixture.
Grill fish over hot coals for 6 to 8 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining mustard mixture.
Serve fish with tomato-feta relish.
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We prepared this for our Christmas Eve seafood dinner, and it was excellent. The portions were played with however - DH was in charge of the prep while I was not around, and I did tell him to halve the oil and omit the mustard (personal preference), but he also came up with some changes of his own. He decided that about four times the tomatoes, green onions and lemon would suit well. The alterations did end up working great though. And all the flavors in this really marry perfectly. This recipe would probably go nicely with chicken too. We will definitely be making this again!