Grilled Swordfish with Melon Salsa
From pudgy47 17 years ago
- 15 minutes to make
- Serves 4
Easy to prepare, this dish looks great and has a fresh tropical flavor.
Ingredients
- 2 pounds fresh, boneless swordfish steak about 1-inch thick-cut into 4 pieces shopping list
- 1 1/2 cups cantaloupe, peeled and diced shopping list
- 1 1/2 cups honeydew, peeled and diced shopping list
- 1 1/2 cups mango, peeled and diced shopping list
- 1/2 cup greenbell pepper, chopped fine shopping list
- 1/2 cup red pepper, chopped fine shopping list
- 1/3 cup red onion, chopped fine shopping list
- 4 ounces green chilies, diced shopping list
- 2 tbsps. fresh cilantro, chopped shopping list
- 1 clove garlic, minced or chopped fine shopping list
- 3 tbsps. fresh lime juice- sqoeezed from lime shopping list
- 1 tbsp. white wine vinegar shopping list
- 1 tsp. canoal oil 1/2 tsp. ground cumin shopping list
- salt and pepper to taste shopping list
How to make it
- 1. slice cantalope, honeydew and mango, removing the fruit so it can be diced into 1/4 inch cubes. Chop the green pepper, red pepper, and red onion into fine pieces. If chilies are not diced or seeded, remove the seeds and cut into fine pieces. Chop fresh cilantro and garlic into small pieces. Place those ingredients in a small mixing bowl and toss well.
- 2. In a separate bowl, squeeze 3 TBSPS. from one lime and mix with vinegar, oil, and ground cumin. Pour contents into the fruit mixture, mixing all together. Cover and refrigerate for several hours to allow flavors to combine.
- 3. Preheat grill on medium heat for 3-4 minutes. Brush grill surface with cooking oil.
- 4. Grill fish for about 4 to 7 minutes on each side or until steaks are firm to the touch, but still moist, tender, and slighty opaque on the inside at the thickest point.
The Rating
Reviewed by 1 people-
Wow!! This would be sooooo good on a hot summer day.
foodandaflick
in Overland Park loved it
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "