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Native Swordfish with Fresh Tomato Salsa and Yellow Tomato Coulis


4 Foley Block Island swordfish steaks (8 ounces each)
yellow tomato coulis (see below)
fresh tomato salso (see below)
12 slices grilled zucchini and summer squash
salt & pepper
extra virgin olive oil

Yellow Tomato Coulis

4 yellow tomatoes, washed, cored and quartered
1/4 cup fresh basil, sliced
1/2 Spanish onion, peeled and sliced finely
2 ounces extra virgin olive oil
1 tablespoon minced garlic
salt & pepper

Fresh Tomato Salsa

4 ripe red tomatoes, cored and sliced into 1" cubes
1 tablespoon minced garlic
1/2 Bermuda onion, peeled and sliced finely
1/2 cup extra virgin olive oil
1 tablespoon each fresh mint, cilantro and basil, washed and sliced
2 ounces cider vinegar
salt & pepper


(serves 4)

Yellow Tomato Coulis:
In a saucepan over med-low heat, sweat onions in olive oil. Stir frequently, and do not brown. When onions are translucent, add garlic and basil and cook for 2-3 minutes longer. Add tomatoes. Cook for 30 minutes or until tomatoes have stewed completely. Season with salt and pepper. Puree mixture in blender. Check for final seasoning and reserve at room temperature. Extra coulis may be refrigerated.

Tomato Salsa:
Mix all ingredients together in a mixing bowl and check for final seasoning.

Grilled Vegetables:
Preheat grill. Brush zucchini, squash and swordfish with olive oil and season with salt & pepper. When grill is hot, place potatoes and zucchini slices on the grill. Rotate them at 90 degrees to get criss cross grill marks. Turn them over after two minutes and slow them on a cooler section of the grill.

Start swordfish steaks over hot part of the grill. Mark them in the same fashion as the vegetables. Slow fish down over medium heat. It should take no more than 8-10 minutes for a steak that is 3/4 inches thick.

To Assemble:
Place about cup yellow tomato coulis on each plate. Arrange 3 slices of zucchini and 3 halves of new potatoes around the center of the plate. Place swordfish steaks directly on top of each setup and top each one with tomato salsa. Serve immediately. Chef Ted Gidley, Clarke Cooke House, Newport, RI

* from the Foley Fish Cookbook


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