Grilled Swordfish with Tomato-Orange Salsa
Pez Espada Asada con Salsa de Jitomate NaranjaTomatoes and oranges make a unique salsa. The idea for this combination comes from La Capilla Restaurant in San Miguel de Allende.
Ingredients
Makes 4 servings
- 2 navel oranges peeled, white pith removed, and diced
- 1 medium tomato seeded and diced or chopped
- 2 tablespoons finely chopped white onion
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon finely chopped flat-leaf parsley
- 1 serrano chile minced with seeds
- 2 teaspoons unseasoned rice vinegar
- ¼ teaspoon sugar
- ¼ teaspoon salt plus extra for the fish
- 4 swordfish steaks each about 3⁄4-inch thick
- 2 teaspoons olive oil
- 1 large garlic clove pressed
Instructions
- In a medium bowl, toss together the oranges, tomato, onion, mint, parsley, chile, vinegar, sugar, ¼ teaspoon of the salt.
- If made ahead, cover and refrigerate up to 4 hours.
- Bring to room temperature before serving.
- Brush the fish with oil and rub with garlic.
- Sprinkle lightly with salt.
- Cover and refrigerate about 30 minutes.
- Prepare an outdoor grill or preheat a stovetop grill.
- Grill the fish about 4 minutes per side, or until it is browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.
Notes & Wine Advice
Serve hot with the salsa spooned on top of each serving. Pass remaining salsa at the table.