| 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.
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