GrillJunkie: “Salsa-fied” Swordfish - Recipe

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“Salsa-fied” Swordfish

These swordfish steaks are marinated in a unique pungent sauce, then grilled hot and fast, and served up with a sweet and citrus orange and tomato salsa.

INGREDIENTS:

• 6 six-ounce swordfish steaks, about 1 inch thick
• 3 oranges, peeled, and diced - be sure to remove all remnants of the inner white rind
• 1 1/2 cups tomatoes, chopped
• 1/4 cup red onion, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded coconut
• Juice of one orange, one lemon, and one lime (approximately 5 tablespoons)
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 2/3 cup dry white wine
• 1/3 cup olive oil

PREPARATION:

In a bowl combine orange pieces, tomatoes, red onion, parsley, cilantro, coconut, juices, balsamic vinegar and the cayenne pepper. Be sure to toss together until evenly mixed. Let the marinade stand for about 1 hour. In a saucepan combine garlic, wine and olive oil.

Bring to a boil and quickly remove from burner. Place swordfish in a shallow baking dish and pour cooled marinade over it. Make sure each tuna steak is evenly coated. Place in refrigerator covered for about an hour. Preheat grill. Remove tuna steaks from marinade and place on grill. Discard marinade. Grill about 4 minutes per side or until the center of the fish has an opaque appearance. Cover with salsa and serve. Oh my!