Ease of Preparation: Easy
Yields: 6 servings
Ingredients
⅓ cup red onion, minced (75ml)
3 oranges, peeled with pith removed, seeded and halved
1½ cups of vine ripened tomatoes, chopped and seeded (350ml)
⅓ cup of fresh parsley, chopped (75ml)
⅓ cup of fresh cilantro, chopped (75ml)
¼ cup of shredded fresh coconut (unsweetened) (60ml)
Juice of one lemon
Juice of one lime
Juice of one orange
3 tablespoons of balsamic vinegar (45ml)
Splash of hot sauce
⅓ cup of extra virgin olive oil (75ml)
⅔ cup of white wine (150ml)
Thyme sprigs
3 cloves of garlic, minced
3 shallots, minced
6 six-ounce swordfish steaks cut 1 inch thick
Method
Prepare the salsa by combining the onion, orange, tomatoes, parsley, cilantro, coconut, lemon, lime, orange juice, vinegar, hot sauce and toss. Cover and place in the fridge to set up for an hour before serving.
In a bowl, combine oil, wine, thyme, garlic, and shallots. Add the swordfish steaks to a large sealable plastic bag. Pour the marinade over the swordfish steaks and place in the fridge for 30 minutes.
Preheat grill to high heat (500°F) (5 steamboats).
Remove the steaks from the marinade and pat dry. Place the steaks on the grill and cook for approximately 4 minutes per side until opaque at the center. Avoid flare ups.
Serve with salsa on top.
You might also like these recipes
