Skewered marinated swordfish and cucumber

1 servings

Ingredients

Quantity Ingredient
6 Pickling cucumbers; trimmed and peeled
Salt
2 bunches Cilantro; leaves only
3 ounces Achiote paste
½ cup Freshly squeezed orange juice
½ cup Freshly squeezed lime juice
8 Garlic cloves; roughly chopped
1½ tablespoon Black peppercorns
2 pounds Skinless Swordfish fillet
2 bunches Red chard; stemmed, and cut into large pie
½ cup Lime-Olive Oil Dressing; see * Note

Directions

* 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 ½-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 1½-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 ½ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-19-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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