Smothering grilled meats and seafood with tomatoes, 
onions, and hot peppers  is a common preparation method 
in many small Peruvian fishing village.

2 cloves garlic, minced
1 tablespoon grated gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 teaspoons toasted sesame oil
4    6-ounce tuna or swordfish steaks (1 inch thick)
1 medium sweet white or red onion, sliced 1/4 inch thick
1 tablespoon olive oil
2 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped 
    (about 3 tablespoons)
3/4 pound (3 small) tomatoes, halves and cut into wedges
1 1/2 teaspoons dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

    
STIR the 2 cloves garlics, gingerroot, salt, cardamom, 
and sesame oil into a paste.  Rub both sides of steaks 
with paste, and place them on the greased, unheated 
rack of a broiler pan.  Let stand at room temperature 
for 15 minutes.  Just before broiling or grilling, 
drizzle lemon juice over steaks. Broil or grill 
over medium-hot coals, 4 inches from heat 
source, till fish flakes easily with a fork 
(8 to 12 minutes), turning once halfway 
through grilling.
   
MEANWHILE, cook onion slices and live oil in a large 
heavy skillet over medium-high heat till softened, 
stirring frequently.  Add 2 cloves garlic and jalapeno 
pepper, continue cooking till onions are golden. 
Add tomatoes, oregano, thyme, salt, and 
pepper.  Heat through, stirring gently.
   
TO SERVE, place fish on a serving platter and top with the 
tomatoe-onion mixture.  Make 4 servings

Nutrition facts per serving:  293 calories, 
7 gram total fat (1 g sat. fat), 29 mg cholesterol, 
978 mg sodium, 8 g carbo., 2 g dietary fiber, 
49 g pro. Daily Values: 61% vit. C, 38% iron.



Maureen and Mike Wert - Dinner Club Gathering 10/20/01