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Charbroiled swordfish with citrus salsa
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| Artist: |
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| Categories: |
Broiled, Central American, Mexican, North American, Seafood, South American, Southwestern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | 5-oz swordfish steaks (cente | | 1
| | Ruby red grapefruit, peeled | | 2
| | Oranges, peeled & sectioned | | 2
| | Limes, peeled & sectioned | | 1
| | Lemons, peeled & sectioned | | 1
| cup | Red, green, and yellow bell | | 1
| med | Red onion, finely diced | | 1
| tbsp | Cilantro, chopped | | 1
| tbsp | Mint, chopped | | 1
| oz | Tequila | | 1
| tbsp | Corn oil | | 1
| dash | Salt | | 1
| dash | Black pepper |
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Procedures:
| 1 | Recipe by: elmar prambs of the riverside cafe, austin, tx preparation time: 1:00 step one: prepare the citrus salsa-- mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours. | | 2 | step two: grill the swordfish-- season the swordfish steaks with salt and pepper to personal taste. | | 3 | Brush lightly with one tablespoon corn oil. | | 4 | Grill. | | 5 | step three: spoon the citrus salsa over the charbroiled swordfish steaks. | | 6 | Garnish with mint sprigs. | | 7 | Serve with saffron rice, fresh asparagus, and baby carrots. |
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