Chef Andrew Faulkner
Grilled Swordfish with Cucumber Key Limes Salsa
Category
Entrée
Servings
2
Author:
Chef Andrew Faulkner
Ingredients
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1 tablespoon Key Limes, juice freshly squeezed
-
1 teaspoon Honey
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1 teaspoon Vegetable Oil plus additional for brushing pan
-
1 teaspoon Ground Coriander
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1 Swordfish Steak (6 ounces) 1 inch thick
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2 Key Limes
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1 Hot House Cucumbers (English Cucumbers) peeled seeded and cut into 1/4 inch dice (3/4 cup)
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1 tablespoon Cilantro, finely chopped
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1 tablespoon Scallions Greens, finely chopped
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1 teaspoon Jalapeno Pepepr or Serrano Pepper (including seeds) finely chopped
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1 teaspoon Sugar or to taste
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1/4 teaspoon Salt
Swordfish
Salsa
Directions
Special Equipment
A well-seasoned ridged grill pan.
Marinade for Swordfish
Stir together lime juice, honey, oil, and coriander in a shallow dish. Gently rinse off and pat dry swordfish. Add swordfish to marinade, turning to coat, and marinate at room temperature. Marinate no more than 15 minutes, turning fish once halfway through marinating. (Do not marinate longer.)
Salsa
Make salsa while swordfish is marinating. 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.
Grilling 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.
Recipe Note
Salsa can be made 2 hours ahead, chilled, and covered.
Filed in:
Chef Andrew Faulkner,
Cilantro,
Coriander,
Entree,
Grilled Swordfish with Cucumber Key Limes Salsa,
Honey,
Hot House Cucumbers,
Jalapeno Pepper,
Key Limes,
Lent,
Scallions,
Serrano Pepper
