Swordfish with Grapefruit Salsa
- Yield: 4 servings
- Grapefruit Salsa:
- 4 to 6-- ruby or pink grapefruit
- 1-- lime
- 1/2-- green chile, seeded, thinly sliced
- 1/3cup chopped scallions
- 2tablespoons chopped fresh cilantro
- 1tablespoon sugar
- 3tablespoons Pepe Lopez Tequila
- 4teaspoons fresh lime juice
- 2tablespoons olive oil
- -- Freshly ground pepper to tast
- 4-- (8-ounce) swordfish steaks
- For the salsa, grate the zest from the grapefruit and lime with a zester and combine in a bowl. Squeeze the juice from the lime into the bowl. Section the grapefruit, discarding all the pith, and add to the bowl. Add the green chile, scallions, cilantro, sugar and tequila and mix well.
- For the swordfish, combine the lime juice, olive oil and pepper in a shallow dish or sealable bag. Add the swordfish and coat well. Marinate in the refrigerator for 1 hour; drain.
- Grill over medium-high heat for 4 to 5 minutes on each side or until cooked through, or broil for 4 minutes on each side. Serve with the salsa.
As an alternative to the salsa, serve the swordfish with Ginger Cilantro Butter. Combine 2 tablespoons softened butter, 2 teaspoons chopped fresh cilantro, 2 minced garlic cloves and 1 teaspoon grated gingerroot and mix well. Spread over the hot swordfish and garnish with cilantro springs and lime slices.
Recipe reprinted with permission from the Junior League of Louisville’s Splendor in the Bluegrass (Junior League of Louisville, KY 2000).