Charbroiled swordfish with citrus salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 5-ounce swordfish steaks | |
| (center cut), grilled | ||
| 1 | Ruby red grapefruit -- eeled & sectioned | |
| 2 | Oranges -- peeled & ectioned | |
| 2 | Limes -- peeled & sectioned | |
| 1 | Lemons -- peeled & ectioned | |
| 1 | cup | Red, green, and yellow bell peppers, cut in fine strips |
| 1 | medium | Red onion -- finely diced |
| 1 | tablespoon | Cilantro -- chopped |
| 1 | tablespoon | Mint -- chopped |
| 1 | ounce | Tequila |
| 1 | tablespoon | Corn oil |
| 1 | dash | Salt |
| 1 | dash | Black pepper |
Directions
STEP ONE: Prepare the Citrus Salsa-- Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.
STEP TWO: Grill the Swordfish-- Season the swordfish steaks with salt and pepper to personal taste.
Brush lightly with one tablespoon corn oil.
Grill.
STEP THREE:
Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.
Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX From: Mike Key Date: 09-23-95 (19:33) (160) Fido: Recipes