Sensational Swordfish
Lime Garlic Grilled Swordfish with a Roasted Corn Black Bean Salsa.
KUDOS GO OUT to Executive Chef Chris Fennell of Northwest Grill for this month’s recipe. Chris is a graduate of the Art Institute of Fort Lauderdale, Culinary Arts Department. He has been creating exciting dishes for Northwest Grill for the past 6 _ years. Impress your guests by having the next dish you prepare be this great dish or come by the Grill and Chris will make it for you. Bon Appetit! G
Marinade
1/2 tsp coriander seed
1/2 tsp cumin seed
1/2 tsp salt
Toast in a dry sauté pan and crush in a pestle or a coffee grinder.
4 oz Vegetable Oil
4 oz Olive Oil
2 oz Key Lime Juice
1 tbsp chopped garlic
1/2 tsp dry oregano
Combine all in a blender and puree.
4 - 8 oz Swordfish Steaks (can use chicken, pork, tuna, mahi-mahi, etc.)
Marinate Swordfish for at least one hour or up to eight hours.
Salsa
1 cup cooked black beans
1 cup roasted corn
1 diced red pepper
1 diced red onion
1 tbsp chopped garlic
2 tbsp chopped cilantro
1 tbsp olive oil
1 oz lime juice
1 diced jalapeno
Salt and pepper to taste
4 oz sour cream
1 tbsp lime
1 tbsp chopped cilantro
Salt and pepper to taste
Prepare marinade and place swordfish in a pan with marinade
for one hour.
Grill swordfish on hot grill – be careful of flame-ups from the
oil in the marinade.
Serve swordfish over white rice and top with salsa, sour cream,
and fried tortilla chips.