Title: Grilled Swordfish With Citrus Salsa
Categories: New imports, Meat - seaf
Yield: 4 servings
2 6 ounce swordfish steaks
1 ts Creole spice
3 6 inch corn tortillas,-cut
: -into 1" thick strips
: Salt and pepper
1/4 c orange sections, -- zested
: before cut
2 TB lemon sections, -- zested
: before cut
2 TB lime sections, -- zested
: before cut
1 TB shallots -- minced
1 TB olive oil
1 ts honey
1 TB cilantro -- chopped
Preheat the grill and the fryer. Season the fish with
the spice. Place on the grill. Fry the tortilla strips
in the fryer for 3 minutes, drain and season with salt
and pepper. (You want the strips to be sort of
crumbled up as they fry, they will be the nest for the
fish to sit on.) In a small bowl, combine the
sections, shallots, zest, olive oil, honey, and
cilantro. Season with salt and pepper. Remove the fish
from the grill. Set up a nest with the tortilla strips
and place the fish on top. Top with the salsa.
