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Larry king's swordfish with salsa
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| Artist: |
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| Categories: |
Central American, Entrees, Mexican, North American, Seafood, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| | Carrots, grated | | 6
| oz | Whole kernel corn | | 1/2
| lbs | Fresh string beans, chopped | | 1/3
| lbs | Plum tomatoes, seed, diced | | 1/2
| small | Onion, diced | | 4
| tsp | Fresh cilantro, chopped | | | Juice of one lime | | 1
| tsp | Red wine vinegar | | 1
| | Garlic clove, mashed | | | Fresh ground pepper to taste | | 3
| tsp | Olive oil | | 4
| | 6 oz. swordfish steaks |
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Procedures:
| 1 | Preheat broiler. | | 2 | Salsa: in a bowl, combine carrots, corn, string beans, tomatoes, and onion. | | 3 | Add cilantro, lime juice, vinegar, garlic, and pepper. | | 4 | Brush both sides of fish with oil. | | 5 | Fish: broil 5 minutes per side (or 10 minutes total per inch of thickness). | | 6 | When fillets are firm in the middle, transfer to serving dish and top with salsa. |
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