Here is a great swordfish recipe courtesy of my brother-in-law, Vic Geiger, who is a damn fine cook in his own right. He's the guy who taught me that it's great to mix ground horseradish in a bloody mary, who taught me how to perfectly marinate and season a large beef tenderloin, and who taught me there is only one Worcestershire Sauce that you can use - Lea and Perrins.
SWORDFISH WITH GRAPEFRUIT SALSA
Serves 4
Grapefruit Salsa
4 – 6 ruby or pink grapefruit
1 lime
½ green chile, seeded, thinly sliced
1/3 cup chopped scallions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
3 tablespoons Pepe Lopez Tequila (or similar tequila - Pepe Lopez is distributed by a company in Louisville, KY, where Vic and my sister, Nan, live.)
Swordfish
4 (8-ounce) swordfish steaks
4 teaspoons fresh lime juice
2 tablespoons olive oil
Freshly ground pepper to taste
For the salsa, grate the zest from the grapefruit and lime with a zester and combine in a bowl. Squeeze the juice from the lime into the bowl.
Section the grapefruit, discarding all the pith, and add to the bowl. Add the green chile, scallions, cilantro, sugar and tequila and mix well.
For the swordfish, combine the lime juice, olive oil and pepper in a shallow dish or sealable bag. Add the swordfish and coat well. Marinate in the refrigerator for 1 hour; drain.
Grill over medium-high heat for 4 to 5 minutes on each side or until cooked through, or broil for 4 minutes on each side. Serve with the salsa.
(As an alternative to the salsa, serve the swordfish with Ginger Cilantro Butter. Combine 2 tablespoons softened butter, 2 teaspoons chopped fresh cilantro, 2 minced garlic cloves and 1 teaspoon grated gingerroot and mix well. Spread over the hot swordfish and garnish with cilantro sprigs and lime slices).
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