Grilled Swordfish with Salsa Verde over Tomato Agridolce, a 30 Minute Dinner
Grilled Swordfish with basil and mint sauce served agridolce, sweet and sour Italian.
- 1 pound of swordfish
- 1 tablespoon olive oil
- 3/4 cup fresh basil
- 2 tablespoons fresh mint
- 1/2 cup olive oil
- 1 teaspoon Tabasco sauce
For the Agridolce
- 1 pint cherry tomatoes
- 3 tablespoons maple syrup
- 1/2 cup cider vinegar
- 1 tablespoon Tabasco Pepper Sauce divided
Rub sword fish with olive oil, season with salt and pepper.
Place on hot grill and grill until cooked through, 5 minutes on one side, 3 minutes on second side.
In blender or mini food processor pulse herbs, olive oil, salt, pepper, Tabasco Sauce until a puree is formed.
Cut cherry tomatoes into quarters
Heat in a small sauce pan, olive oil, maple syrup and 1 teaspoon Tabasco sauce.
Add tomatoes, vinegar, salt, pepper.
Cook down for about 15 to 20 minutes. Sauce will be bright, tangy, sweet and sour. Add in more Tabasco Sauce to the heat level you desire. Mix well.