Ease of preparation rating: Easy
Yield: 6 servings
INGREDIENTS:
6 swordfish steaks, 1-inch (2.5 cm) thick, skin on
⅓ cup (80 ml) extra virgin olive oil
⅔ cup (160 ml) white wine
3 thyme sprigs, finely chopped
Salt and ground black pepper
3 cloves of garlic, minced
3 shallots, minced
Island Salsa
⅓ cup (80 ml) minced red onion
3 oranges, peeled with pith removed, seeded, and halved
1 ½ cups (360 ml) chopped tomatoes
⅓ cup (80 ml) freshly chopped parsley
⅓ cup (80) freshly chopped cilantro
½ cup (120 ml) shredded toasted coconut (unsweetened)
Juice of one lemon
Juice of one lime
Juice of one orange
Splash of hot sauce
METHOD:
Prepare the salsa by combining the red onion, orange, tomatoes, parsley, cilantro, toasted coconut, lemon, lime, orange juice, hot sauce and toss. Cover and place in the fridge to set up for an hour before serving.
In a bowl, combine oil, white wine, thyme, salt, ground black pepper, garlic cloves, and shallots. Add 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/ 260 C).
Remove the steaks from the marinade and pat dry. Reserve marinade for grilling. Place the steaks on the grill and cook for approximately 4 minutes per side, brushing with reserved marinade.
Serve with Island Salsa on top.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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