Grilled Swordfish with Citrus Salsa
Submitted by Kathyjoem
Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minCreole-seasoned swordfish off the grill, landed on a nest of fried corn tortilla strips, and finished with a citrus salsa that uses all three citrus: orange, lemon, and lime segments tossed with shallots, olive oil, honey, and cilantro.
The tortilla strips go into a fryer for three minutes while the fish grills, so everything finishes together. The crunch underneath plays against the meaty fish and the bright, lightly sweet salsa on top.
Thirty minutes from start to plate.
Ingredients
Directions
Preheat the grill and the fryer.
Season the fish with the spice.
Place on the grill.
Fry the tortilla strips in the fryer for 3 minutes, drain and season with salt and pepper.
In a small bowl, combine the sections, shallots, zest, olive oil, honey, and cilantro.
Season with salt and pepper.
Remove the fish from the grill.
Set up a nest with the tortilla strips and place the fish on top.
Top with the salsa.
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