Recipe - Grilled Swordfish Salad With Fennel (Mf)

One fourth cup Finely minced red onion
1 pn Ground allspice
1 pn Cayenne pepper
One half teaspoon Fresh grated orange rind
One fourth cup Raisins, plumped in
2 tablespoon Orange juice
Salt
Olive oil
12 ounce Swordfish steak, (up to 16)
1 cup Finely cut or sliced up fresh fennel
One fourth cup Mustard vinaigrette
2 cup Boston lettuce leaves,
washed, dried and torn into
pieces
One fourth cup Toasted pine nuts

In the bottom of a mixing bowl combine the onion, pinch of allspice,
cayenne pepper, orange rind and raisins in orange juice. Season to taste
with salt and set aside. Brush the olive oil on both sides of the swordfish
and grill for about 5 minutes a side or until just cooked through.

Meanwhile dress the fennel with the vinaigrette. Make a wreath of lettuce
leaves around the outside edge of a large plate. Make an inside circle of
fennel on the inside wreath of lettuce leaves. Center the grilled swordfish
in the middle of the plate; spoon the onion and raisin mixture over the
swordfish and garnish with pine nuts.

Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6668 Posted to MCRecipe Digest
V1 #607 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997