04-03-2008, 12:22 PM
This is delicious for a summertime meal. Light and refreshing for those horribly hot days.
Island Swordfish
Serves 4
Ingredients:
1/2 cup chopped fresh or canned mango, or thawed frozen peaches
1/4 cup chopped avocado
1/4 cup chopped red sweet pepper
2 tablespoons chopped red onions
2 tablespoons lime or lemon juice (we prefer lime)
1 tablespoon chopped fresh cilantro or parsley
1 teaspoon grated fresh ginger root OR 1/4 teaspoon ground ginger
2 cloves garlic, crushed
Dash of bottled hot sauce (Franks or Tabasco- optional)
1/4 cup lime or lemon juice (yes again, keep separate- we again prefer lime)
1 tablespoon finely shredded lime or lemon peel (use the peel of the fruit juice you use)
3 tablespoons dry white wine
1 tablespoon orange liqueur (optional - we use)
1/2 teaspoon fresh ground pepper
4 4-ounce swordfish steaks (about 3/4 inch thick)
non cook cooking spray
In a bowl, stir together mango, avocado, red pepper, onion, the two tablespoons lime juice, cilantro, ginger, garlic and hot sauce.
Cover and chill. Let stand at room temperature for 20 minutes before serving.
For the marinade, in a small bowl stir together the lime peel, 1/4 cup lime juice, wine, liqueur, and pepper.
Place fish steaks in a shallow dish, pour marinade over the fish steaks.
Cover and chill for one hour.
Drain the liquid off the steaks and save in a bowl.
Spray your broiler pan with the non-stick spray, place fish on the rack and broil 4 to 5 inches from the heat for 8 to 12 minutes or till the fish flakes apart easily with a fork, turning once during cooking.
Baste with the marinade a few times during cooking for a more robust flavor but be careful not to scorch the basting liquid.
To serve:
top the fish with fruit salsa you just made.
A salad of fresh spring greens and a light fruity vinaigrette dressing goes well.
For those who like to BBQ their fish, this works well too. Just make sure you use one of those special 'basket' thingys made especially for BBQ-ing fish so you don't lose any in between the grill grating!
Island Swordfish
Serves 4
Ingredients:
1/2 cup chopped fresh or canned mango, or thawed frozen peaches
1/4 cup chopped avocado
1/4 cup chopped red sweet pepper
2 tablespoons chopped red onions
2 tablespoons lime or lemon juice (we prefer lime)
1 tablespoon chopped fresh cilantro or parsley
1 teaspoon grated fresh ginger root OR 1/4 teaspoon ground ginger
2 cloves garlic, crushed
Dash of bottled hot sauce (Franks or Tabasco- optional)
1/4 cup lime or lemon juice (yes again, keep separate- we again prefer lime)
1 tablespoon finely shredded lime or lemon peel (use the peel of the fruit juice you use)
3 tablespoons dry white wine
1 tablespoon orange liqueur (optional - we use)
1/2 teaspoon fresh ground pepper
4 4-ounce swordfish steaks (about 3/4 inch thick)
non cook cooking spray
In a bowl, stir together mango, avocado, red pepper, onion, the two tablespoons lime juice, cilantro, ginger, garlic and hot sauce.
Cover and chill. Let stand at room temperature for 20 minutes before serving.
For the marinade, in a small bowl stir together the lime peel, 1/4 cup lime juice, wine, liqueur, and pepper.
Place fish steaks in a shallow dish, pour marinade over the fish steaks.
Cover and chill for one hour.
Drain the liquid off the steaks and save in a bowl.
Spray your broiler pan with the non-stick spray, place fish on the rack and broil 4 to 5 inches from the heat for 8 to 12 minutes or till the fish flakes apart easily with a fork, turning once during cooking.
Baste with the marinade a few times during cooking for a more robust flavor but be careful not to scorch the basting liquid.
To serve:
top the fish with fruit salsa you just made.
A salad of fresh spring greens and a light fruity vinaigrette dressing goes well.
For those who like to BBQ their fish, this works well too. Just make sure you use one of those special 'basket' thingys made especially for BBQ-ing fish so you don't lose any in between the grill grating!