| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits | Fish, Southwester, Healthy and, New america | 4 | Servings | |
INGREDIENTS
| 4 | 5-oz swordfish steaks (cente | |
| 1 | Ruby red grapefruit; peeled | |
| 2 | Oranges; peeled & sectioned | |
| 2 | Limes; peeled & sectioned | |
| 1 | Lemons; peeled & sectioned | |
| 1 | c | Red, green, and yellow bell |
| 1 | md | Red onion; finely diced |
| 1 | tb | Cilantro; chopped |
| 1 | tb | Mint; chopped |
| 1 | oz | Tequila |
| 1 | tb | Corn oil |
| 1 | ds | Salt |
| 1 | ds | Black pepper |
INSTRUCTIONS
Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time: 1:00 STEP ONE: Prepare the Citrus Salsa-- Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours. STEP TWO: Grill the Swordfish-- Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill. STEP THREE: Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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