| 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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