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Grilled Swordfish Salad

4 large swordfish steaks
1 medium onion, sliced
1 green pepper, sliced
1 can tomato soup
1/2 cup vinegar
1/4 cup vegetable oil
3/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Place thawed swordfish steaks on a medium hot grill and cook for 5 minutes on each side. Cool and cut into 1" cubes. Place swordfish, onion and green pepper in a large sealable bowl. In a small saucepan, combine tomato soup, vinegar, vegetable oil, sugar, Worcestershire sauce and salt. Bring to a boil. Pour tomato soup mixture over swordfish, onions and peppers, seal bowl and refrigerate for 24 hours. Serve over a bed of lettuce.