Mediterranean Seafood Supper

Use grilled swordfish or halibut to create a delicious meal to serve at your next party.

Recipe Ingredients:

Mediterranean Stew:
1 tablespoon olive oil
2 cloves garlic, finely chopped
3 (15-ounce) cans stewed tomatoes
6 tablespoons prepared chili sauce
5 whole cloves
3 bay leaves
2 tablespoons sherry or chicken stock
1 tablespoon chopped Italian parsley
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon cayenne pepper
1 cup canned or frozen corn, drained
1 (6-ounce) can crab meat, drained and rinsed
1 ripe avocados, seeded, peeled and cubed
4 fresh Italian parley sprigs

Grilled Seafood Steak:
2 pounds swordfish or halibut steaks
2 tablespoons fresh lemon juice
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon cayenne pepper

California Salsa:
1/4 ripe avocados, seeded, peeled and chopped into1/4-inch pieces
1/2 cup chopped (1/4-inch) ripe mango
2 tablespoons fresh lime juice

Cooking Directions:

1. For Mediterranean Stew: In 12-inch skillet, heat oil over medium heat. Add garlic and sauté for 2 to 3 minutes or until lightly browned. Stir in tomatoes, chili sauce, cloves, bay leaves, sherry or chicken stock, parsley, oregano, thyme, cayenne and simmer for 15 minutes; stirring occasionally. Remove bay leaves and cloves. Mix in crab and corn.
2. Grilled Seafood Steak: Sprinkle each piece of seafood with lemon juice. In small bowl blend thyme, oregano and cayenne. Sprinkle one-half mixture on seafood. Oil grill, and grill seafood over medium-hot gray ash covered coals for 5 minutes. Turn sprinkle with remaining herbs and grill additional 4 to 5 minutes or until meat flakes easily with fork and is even in color.
3. California Salsa: In small bowl combine all ingredients.
4. To Serve: Divide Mediterranean Stew into shallow soup bowls. Place a portion of grilled seafood in center of each bowl. Distribute avocado over sauce. Top each seafood steak with two tablespoons of California Salsa and sprig of Italian parsley. Serve.

Makes 8 servings.

Recipe provided courtesy of California Avocado.