Ingredients

Swordfish: 2   teaspoon(s) paprika .75   teaspoon(s) ground ginger .5   teaspoon(s) sugar .5   teaspoon(s) freshly ground black pepper .25   teaspoon(s) salt 4   (6 to 8 ounces each) swordfish steaks 1   tablespoon(s) olive oil Vegetable Basquaise: 1   tablespoon(s) olive oil 1   small onion, minced 3   clove(s) garlic, minced 1   red bell pepper, cut into 1/2-inch squares 1   green bell pepper, cut into 1/2-inch squares 2   cup(s) chopped tomatoes with their juice .333   cup(s) green olives, pitted and coarsely chopped .333   cup(s) chopped fresh basil .5   teaspoon(s) salt

Description

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