Swordfish With Avocado Salsa
Swordfish is the king of pelagic pisceans: Sleek and fast in the water, firm and meaty on the plate. They stand up to a grilling and are equally tasty broiled or pan-seared. With a good piece of fresh swordfish, all you really need to do is slap it on an oiled grill and serve it with a slice of lemon, but if you're looking for something a that takes the swordfish to new heights, this recipe layers the delicate taste of avocado, cherry tomato and cilantro into a culinary experience.
• Finely grated zest and juice from 2 lemons (1 1/2 teaspoons zest and 5 teaspoons juice)
• Finely grated zest and juice from 1 large orange (1 1/3 teaspoons zest and 1/4 cup juice)
• 1/4 cup extra-virgin olive oil
• 4 scallions, trimmed and thinly sliced, white and light-green parts only
• 1 to 2 tablespoons chopped cilantro stems (reserve the leaves for the salsa)
• Sliver of jalapeño pepper, seeded and finely chopped
• 1 1/2 teaspoons fine sea salt
• 1/8 teaspoon honey (may substitute pinch of sugar)
• Pinch ground cayenne pepper
• 4 slices swordfish, each about 5 ounces and 1/2- to 3/4-inch thick
• 1 tablespoon canola oil, or more as needed
FOR THE SALSA
• 1 cup grape or cherry tomatoes, each cut in half
• 1/2 medium red bell pepper, stemmed, seeded and finely chopped
• 1/2 cup (not packed) chopped fresh cilantro
• 1/4 cup chopped red onion, rinsed in cold water and patted dry
• 2 tablespoons chopped fresh mint
• 1/4 teaspoon fine sea salt
• Pinch freshly ground black pepper
• Pinch ground cayenne pepper
• 1 tablespoon extra-virgin olive oil
• Flesh of 1 large, firm but ripe avocado, cut into small cubes
• 1 tablespoon fresh lemon juice
For the marinade: Combine the lemon zest and juice, orange zest and juice, extra-virgin olive oil, scallions, cilantro stems (to taste), jalapeño, sea salt, honey and cayenne pepper in a gallon-size zip-top bag (or nonreactive baking dish). Add the swordfish and seal the bag, first pressing out as much air as possible. Gently massage/turn to coat the fish. Let it sit at room temperature for 1 hour, turning the bag over from time to time, or in the refrigerator for up to 4 hours. (If you have refrigerated the fish, let it sit at room temperature for 20 minutes before cooking.)
Meanwhile, make the salsa: Combine the tomatoes, red bell pepper, cilantro, red onion, mint, sea salt, black and cayenne peppers, and the extra-virgin olive oil in a mixing bowl, tossing gently to incorporate.
To cook the swordfish and finish the salsa: Remove the fish from the marinade. Scrape any ingredients that may have stuck to the fish back into the marinade; transfer the marinade to a small saucepan. Use paper towels to gently pat the fish dry.
Working in a large skillet (nonstick is good here) over medium-high heat, warm the canola oil; once it shimmers, add the swordfish. If your skillet isn't large enough to hold the 4 pieces, cook the fish in two batches, adding more oil to the pan as needed. Cook for 3 minutes, then carefully turn the fish over and cook for about 2 minutes or until the flesh is opaque to the middle. Transfer the fish to a platter.
Heat your grill to medium-high and lightly oil the grate. Place the fillets on the grill, cooking for about 3 minutes per side, until the fish is opaque to the middle.
Bring the marinade to a boil over high heat; cook for about 3 minutes, then remove from the heat. Spoon some of the marinade over each piece of fish, and pour the rest into a pitcher to be passed at the table.
Add the avocado and lemon juice to the salsa and toss to incorporate. Spoon some salsa on top of each piece of fish and serve. If you have leftover salsa, bring it to the table.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162