Sunday, April 29, 2012

Grilled Swordfish with Tropical Fruit Salsa

Fire up the grill for this easy and delicious meal!

Grilled Swordfish with Tropical Fruit Salsa - serves 4 (~250mg sodium per serving)

1 lemon, juice and zest
1 lime
1 ripe mango, diced into small pieces
1/4 c diced fresh pineapple
2 fresh jalapenos, seeded and chopped fine
1/2 red onion, diced fine
1/2 red bell pepper, diced fine
2 T chopped fresh cilantro
1/2 t sugar
1/4 t cayenne
2 lb swordfish steak (four 1/2 lb steaks)
olive oil
salt and pepper

For the salsa:
Combine the mango, pineapple, jalapeno, red onion, red pepper, sugar, a scant 1/8 t salt, and cilantro in a small container. Add the juice of 1 lime, plus the juice of 1/2 lemon and stir. Cover and set aside until the swordfish is ready.

For the swordfish:

Prepare the grill - light the charcoal and when ready pile onto one side of grill to create a two zones of heat. Brush each swordfish steak with olive oil and season with a very small amount of salt and black pepper to taste. Grill over coals in hot part of grill for about 3 minutes per side, turning once. Transfer to cooler part of grill and cook for another 3 minutes per side, turning once. Serve on warm plate topped with lemon zest and tropical fruit salsa. Cut the remaining 1/2 lemon into quarters and place one onto each plate to squeeze onto the swordfish if desired. Serve immediately.

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