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Citrus Swordfish with Citrus Salsa
1 medium orange -- peeled, sectioned, and chopped into 1" pieces
1/2 cup diced pineapple chunks (either fresh or used canned in its own juice, juice drained)
1/4 cup diced mango
2 jalapeņo peppers -- minced
3 tablespoons orange juice
1 tablespoon diced red pepper
2 teaspoons sugar
1 tablespoon minced cilantro
1 1/2 pounds swordfish steaks
1/2 cup fresh orange juice
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate
Combine all ingredients for the salsa and set aside.
In a nonreactive pan, mix the orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Marinate the swordfish in the mixture for 30 minutes.
Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center.
Serve the grilled fish with the salsa.
This recipe yields 6 servings. Serving size: 3 to 4 ounces.