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"The belly rules the mind."--Spanish Proverb

Grilled Swordfish with Summer Salsa Recipe

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This recipe for Grilled Swordfish with Summer Salsa is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 6-ounce swordfish steaks
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper.
Summer Salsa:

8 pineapple slices
1 red bell pepper
2 green onions- trimmed
1 to 2 jalapeno chiles
3 tablespoons fresh cilantro
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 tablespoon brown sugar
2 tsp. finely grated fresh ginger
Directions:
Directions:
Swordfish: Rinse fish with cold water; pat dry, and place in a 13 x 9-inch baking dish. Combine lemon zest and next 4 ingredients in a small bowl; spoon over fish. Cover and chill 20 minutes. Place steaks on a greased grill rack. Grill, covered with grill lid, over medium-high heat (400º) 2 minutes. Rotate steaks a quarter-turn to create a cross-hatch of grill marks, if desired. Grill, covered, 2 more minutes. Turn fish, and repeat procedure, grilling until fish flakes easily with a fork. Transfer fish to a platter; spoon Summer Salsa over fish. Garnish, if desired.

Summer Salsa:
Grill first 4 ingredients over high heat (450- 500º) 3 to 5 minutes on each side or until browned. Transfer to a cutting board, and let cool. Remove rind and core and dice pineapple, seed and dice peppers and chilies, and slice green onions into a medium bowl. Stir in remaining ingredients. Serve over swordfish or on the side.

 

 

 

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