Grilled swordfish with Spanish olive relish
Ingredients for 4 servings: 4 6 oz swordfish steaks, 1/4 cup pitted and chopped green olives (1 ECC), 1/4 cup pitted and chopped Spanish or Greek black olives (1 ECC), 1 teaspoon small capers, 1 bunch chives, 1 minced garlic clove (.9 ECC), 1 teaspoon red wine vinegar, 1/4 cup olive oil.Garnish: 1/4 cup fresh chopped basil.
Preparation: Clean and mince the green onion using the white and just a bit of the green of the onion. In a nonreactive bowl combine the olives, capers, onion, garlic, vinegar, olive oil and basil, stir together and add a bit of fresh ground pepper, set aside. Heat an outdoor grill until hot. Brush each steak with a bit of olive oil and place on the grill. After about 3-5 minutes give each piece a half turn to mark each piece with grill marks. Then turn over and continue to cook to desired doneness. For 1/2 to 3/4 inch pieces total cooking time should be around 10 minutes to cook it all the way through. Divide the rice onto 4 warm plates then place a swordfish steak on the serving plate spoon some of the relish on top of the fish and a bit around the plate. Garnish with fresh basil.
Total ECC: 2.9; per person: 0.7 ECC.