Grilled Swordfish with Citrus Salsa
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
swordfish steaks
|
*
|
| 1 | teaspoon |
creole spice
|
* |
| 3 | each |
corn tortillas (6-inch)
cut into strips |
*
|
| ¼ | cup |
orange segments
|
* |
| 2 | tablespoons |
lemon
segments |
|
| 2 | tablespoons |
limes
segments |
*
|
| 1 | tablespoon |
shallots
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
honey
|
|
| 1 | tablespoon |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
swordfish steaks
|
*
|
| 5 | ml |
creole spice
|
* |
| 3 | each |
corn tortillas (6-inch)
cut into strips |
*
|
| 59 | ml |
orange segments
|
* |
| 30 | ml |
lemon
segments |
|
| 30 | ml |
limes
segments |
*
|
| 15 | ml |
shallots
minced |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
honey
|
|
| 15 | ml |
cilantro
chopped |
*
|
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.
