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Post by Diremaker on Apr 9, 2009 9:46:06 GMT -5
Ahhhh spring! GRILL! Seafood! YAY! Please note that this is ONE serving. Also note that I used a grill, not a grill pan. I served it with a herb salad and grilled asparagus. Grilled Swordfish with Cucumber Lime SalsaSource = www.epicurious.com/recipes/food/views/Grilled-Swordfish-with-Cucumber-Lime-Salsa-108169Yield: Makes 1 serving IngredientsFor swordfish1 tablespoon fresh lime juice 1 teaspoon honey 1 teaspoon vegetable oil plus additional for brushing pan 1 teaspoon ground coriander 1 (1-inch-thick) swordfish steak (6 ounces) For salsa1 lime 1 (1/4-pound) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup) 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped scallion greens 1 teaspoon finely chopped fresh jalapeño or serrano chile (including seeds) 1 teaspoon sugar, or to taste 1/4 teaspoon salt PreparationMarinate swordfish: Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.) Make salsa while swordfish marinates: Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl. Grill swordfish: Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa. Cooks' note: Salsa can be made 2 hours ahead and chilled, covered.
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Post by manlyman on Apr 9, 2009 13:41:29 GMT -5
Looks delicious ...... except one thing.
I HATE CUCUMBERS!
I wonder if another salsa could be substituted. Maybe a mango/papaya salsa or something.
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Post by Laura Rice on Apr 9, 2009 13:55:01 GMT -5
Try this salsa, Manly:
Summer Salsa
1 pint fresh strawberries 1/2 medium red onion 1 yellow bell pepper 1 green bell pepper 1 jalapeño pepper, minced (optional) 1/4 cup fresh cilantro leaves 2 tablespoons fresh orange juice 1/4 cup fresh lime juice 2 tsp of salt Preparation:
Clean your strawberries, bell peppers, jalapeño pepper, and cilantro leaves. Remove and discard the stems of your cilantro, finely shred, and set aside. Hull and chop your strawberries and place in a medium mixing bowl. Chop your red onions, bell peppers, and jalapeño pepper and combine in mixing bowl with strawberries. Add orange juice, lime juice, cilantro, and salt and combine until evenly mixed. Cover and refrigerate for 2 hours.
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Post by Diremaker on Apr 9, 2009 13:57:39 GMT -5
Try this one: Don't remember where it's from... it's stored in my recipe software though with the seafood stuff...
Pineapple Salsa
Yield: Makes 4 servings
Ingredients: 1/2 cup finely chopped fresh pineapple
1/4 cup finely chopped red bell pepper
1 green onion, thinly sliced
2 tablespoons lime juice
1/2 jalapeño pepper, seeded and minced (For more heat, keep the seeds)
1 tablespoon chopped fresh cilantro or fresh basil
Preparation: 1. Combine all ingredients in small nonmetallic bowl. Serve at room temperature.
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Post by manlyman on Apr 9, 2009 16:13:04 GMT -5
Both sound good. Maybe I'll make both and give our guests a choice.
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Post by Diremaker on Apr 9, 2009 18:46:28 GMT -5
Let me know how ya like it.
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Post by Fredo on Apr 25, 2009 18:59:35 GMT -5
I'm going to modify this a little and use it with a piece of yellow fin tuna tonight. If it doesn't turn out perfectly, you're fired.
;D
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Post by Diremaker on Apr 26, 2009 17:23:05 GMT -5
Does that mean I can draw unemployment?
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