Barbecued swordfish with thai banana salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Swordfish |
| 3 | tablespoons | Soy sauce; light |
| 3 | tablespoons | Sherry; dry |
| 2 | tablespoons | Oil |
| 2 | Bananas; peeled and chopped | |
| 1 | Red pepper; chopped | |
| ¼ | cup | Cilantro; chopped |
| 2 | tablespoons | Ginger; minced |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Oyster sauce |
| 1 | tablespoon | Honey |
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Fish sauce |
| 2 | tablespoons | Thai chili sauce |
Directions
SAUCE
BANANA SALSA
Marinate swordfish in barbecue sauce 15 min to 2 hours. Combin ingredients for banana salsa in a bowl. Taste and adjust seasonings.
Barbecue swordfish over medium heat for about 8 min. It is done when it just feels firm to the touch. Serve with salsa. Source: The Calgary Herald May 7, 1995 from a cooking class by Hugh Carpenter (Fusion Food Cookbook) at a cooking class for Benkris School of Culinary Arts Typed by: Sharon Verrall Submitted By SHARON VERRALL On 05-07-95