A couple weeks ago I made Swordfish. I had a run in with a surly fish counter guy at Treasure Island, but he didn’t dissuade me. I urged people to be nice to people trying to cook new things – don’t take it for granted that everyone is as great as you are. Following my post, the Chopping Block sent me a swordfish recipe – which if you follow me on Google+, you’ve already seen it. If not, it is below:
New Mexican Grilled Fish
- 1 Tablespoon Lime Juice – Freshly squeezed, of course
- 1 Tablespoon Achiote Paste (I couldn’t find any at my local grocery, so I found a substitute recipe online)
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Fish Steaks or Fillets (STEAKS OR FILLETS!), skin removed
- Grapeseed Oil for the Grill
- Lime Juice, Freshly Squeezed to taste
- Combine the lime juice, achiote paste and olive oil in a small bowl
- Season the fish with salt and pepper and generously brush with the anchiote marinade. Allow to marinate for 30 minutes or more — no more than 2 hours.
- Heat a grill over medium heat. Brush grates with grapeseed oil to prevent the fish from sticking.
- Grill the fish on the first side until golden brown, 3-4 minutes. Turn the fish over and squeeze lime juice on the grilled side. Continue to grill the fish until cooked through
- 2 Cups Fresh Fruit, Cleaned and finely diced (pineapple, mango, papaya, strawberries or a combination)
- 1/3 Cup Red Onion, Minced
- 1 Jalapeno, Finely Minced
- 1 Lime Juiced, Freshly Squeezed
- 2 Tablespoon Fresh Cilantro, Roughly Chopped
- Salt and Pepper to taste
What is your favorite fish recipe? Do you eat it plain, with a rub, or a salsa – or both?
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