Grilled Swordfish With Citrus Salsa Recipe

 
Yield: 4 Servings
 
      1    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.

Grilled Swordfish With Orange~ Onion & Toma
 
      Yield: 4 Servings
 
      1 c  orange juice
    1/2 c  red wine vinegar
      2 T  brown sugar,packed
      2    medium oranges,peeled,
           -seeded and,cut into 1/4
      1    large tomato,cored, seeded
           -and cut,iinto 1/4 dice
      3 T  finely red onion,Chopped
      1 T  ciilantro,Chopped
      2 lb swordfish,about 3/4 thick
           -cut into,4 equal pieces

While grill is heating, combine orange juice, vinegar and brown
sugar in a large saucepan. Cook mixture, uncovered at a low boil
until reduced to about 1/2 cup., about 20 minutes. Stir often as
miixture cooks, to prevent scorching.
Meanwhile combine oranges, tomato and onion in a colander or
strainer and drain well. Transfer to a bowl, add cilantro and gently
stir in all but 2 tablespoons hot orange juice syrup. Set aside.
When ready to grill, rinse fish and pat dry. Brush both sides of
the fish with the remaining orange juice mixture. Place fish on oiled
grill over hot coals and cook, turning once, until fish is opaque in
the center, 6-7 miinutes total.
Remove from grill, transfer to serving platter and spoon relish
over top.

Grilled Swordfish With Sundried Tomato Sauce
 
      Yield: 4 Servings
 
      1    2 8-oz swordfish steaks

:    -1 inch thick

3 ts fresh chopped rosemary
2    shallots, -- minced
1/3 c  dry white wine
2 TB lemon juice
1 ts black pepper

Combine rosemary, shallots, wine, lemon juice and pepper in shallow
dish.

Add fish and turn to coat both sides with marinade. Cover with
plastic and refrigerate.

Make the sundried tomato sauce (recipe follows).

Grill fish and top with sundried tomato sauce.

Grilled Swordfish With Tomato Olive Vinaigret
 
      Yield: 4 Servings
 
      1    2 cloves garlic,-- minced

:    juice of 1 lemon

1/3 c  olive oil
:          Salt and pepper
2    6 ounce swordfish steaks
1 c  diced tomatoes
1/4 c  chopped sun-dried tomatoes
1/4 c  pitted and chopped black
:          olives
1/4 c  chopped red onion
1/4 c  chopped mixed herbs -- (i.e.
:          basil, thyme, parsley, etc.
3 c  mixed greens
:          Garnish: lemon wedges

In a food processor or blender combine garlic, lemon juice, olive oil
and salt and pepper. Drizzle 2 tablespoons of the dressing over the
swordfish steaks and coat both sides. Set aside for 10 minutes.

In a bowl combine olives, tomatoes, red onion, herbs and half of the
remaining dressing and toss to coat. Heat a cast iron grill pan over
medium high heat. Grill swordfish, depending on thickness, for 3-4
minutes per side.

In another bowl toss the mixed greens with the remaining dressing.
Transfer greens to a decorative plate and top with grilled swordfish
and tomato mixture. Garnish with lemon wedges.

Yield: 2 servings

Grilled Szechuan Chicken Salad
 
      Yield: 4 Servings
 
      1 lb chicken breast,boneless,
           -skinned
    1/4 t  seasoned pepper,to taste
      1 cn pineapple,sliced,drained
           -pineapple,juice, reserved
      1    lettuce leaves
      1    red onion,sliced
      1    red bell pepper
  SALAD DRESSING  =================
      3 T  oil,vegetable
      2 T  hot soy sauce,chun king
      2 T  pineapple juice,from reserv
      1 T  whoite vinegar
      1 T  honey
    1/4 t  ginger,ground

Lightly sprinkle both sides of boneless, skinned, chicken breasts
with seasoned pepper.  Grill; slice into strips. Reserve 2
tablespoons juice from can of pineapple slices. Prepare Salad
Dressing (directions follows). Brush pineapple slices with some Salad
Dressing, grill 2-3 minutes. Arrange chicken and pineapple over
lettuce and vegetables. Top with Salad Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb
pineapple juice, white vinegar, honey and ground ginger. Shake well.