| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Niger | Toohot08 | 1 | servings |
INGREDIENTS
| 6 | Pickling cucumbers; trimmed and peeled | |
| Salt | ||
| 2 | bn | Cilantro; leaves only |
| 3 | oz | Achiote paste |
| 1/2 | c | Freshly squeezed orange juice |
| 1/2 | c | Freshly squeezed lime juice |
| 8 | Garlic cloves; roughly chopped | |
| 1 1/2 | tb | Black peppercorns |
| 2 | lb | Skinless Swordfish fillet |
| 2 | bn | Red chard; stemmed, and cut into large pie |
| 1/2 | c | Lime-Olive Oil Dressing; see * Note |
INSTRUCTIONS
* Note: See the "Lime-Olive Oil Dressing" recipe which is included in this collection. Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half-moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve. This recipe yields ? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6130 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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