Ingredients:

Pompeian Extra Light Tasting Olive Oil for grill

6 swordfish/tuna steaks, each 6 oz. and about 1” thick

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. paprika

 

Directions:

Make vinaigrette (see below). Marinate fish steaks in Pompeian vinaigrette for 10 minutes. Coat grill grates well with Pompeian Extra Light Tasting Olive Oil. Preheat gas grill, with cover down on high, for about 15 minutes. Turn off one side of grill and leave other side on high. Sprinkle each fish steak with salt, pepper and paprika; brush both sides of fish liberally with vinaigrette. Grill on the side away from direct heat for 2 to 3 minutes per side. That should give a medium-rare center; cook a bit longer for well-done.

 

Pompeian Vinaigrette

 

Ingredients:

8 cherry tomatoes

1 Tbsp. chopped parsley

2 Tbsp. chopped fresh thyme or rosemary leaves

1/4 tsp. salt

4 Tbsp. Pompeian Red Wine Vinegar

1 Tbsp. sugar

6 Tbsp. Pompeian Extra Virgin Olive Oil

 

Directions:

Place all ingredients except olive oil in a food processor for about 30 seconds. Add oil in a thin stream until incorporated into the dressing. Turn off processor, transfer to bowl, and put aside until you’re ready to marinate the fish.

 

To Serve: Transfer to serving plate, passing any remaining vinaigrette.

 

Serves 6