12/18/2006
Kat's
Barbecued Fish with Artichokes and Black Olives
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1 clove garlic, chopped
salt and freshly ground pepper
13 oz. can artichoke hearts, drained and halved
1 purple onion, sliced
1/2 cup black olives
4 white fleshed or oily fish steaks, about 8 oz. each
2 tablespoons olive oil
Combine oil, vinegar, oregano, garlic, and salt and pepper in bowl. Add
artichokes, onion and olives and mix well.
Preheat barbecue, grill, or broiler and brush with oil to prevent fish from
sticking. Add fish and brush with oil. Season with salt and pepper. Cook 3 to 4
minutes per side or until fish is opaque and beginning to flake when tested.
To serve, place fish on plate and top with artichokes and olives.
Instead of falling head over heals into love, why not trip into
like?
- Joe Constantino