Sumptuous swordfish

4 Servings

Ingredients

Quantity Ingredient
3 Green onions; thinly sliced
⅓ cup Orange juice
⅓ cup Walnut oil
¼ cup Minced fresh dill
2 pounds Swordfish; cut cross grain, as a steak
Salsa Naranjas
2 tablespoons Vegetable oil
8 slices Kirby or regular cucumber
½ Orange; unpeeled, sliced thin (up to)
6 Sprigs fresh cilantro
1 large Red-ripe tomato; cut in 1/4-inch cubes
¼ cup Orange juice
1 teaspoon Grated orange peel
4 Green onions; thinly sliced
¼ cup Coarsely chopped fresh cilantro
2 Fresh oriental hot chiles; finely minced

Directions

SALSA DE NARANJAS

Two hours before serving time, combine green onions, orange juice, walnut oil and 2 TBS dill in a shallow glass or stainless steel bowl. Place fish in marinade and press into liquid. Turn fish over, spoon more marinade over top and let stand at room temperature until ready to cook, turning fish and spooning marinade over top every 15-30 minutes. At least 30 minutes before serving time, prepare salsa. TO GRILL FISH: Prepare a bed of medium hot coals. Set grill 4 inches above coals, lightly brush grill with vegetable oil. When grill is sizzling hot, place fish on grill; cook 2-3 minutes then rotate ¼ turn and cook a minute longer to create crisscross pattern. Turn fish over, drizzle with some of the marinade and cook 3-4 minutes longer or until fish tests done, rotating ¼ turn after 2 minutes. TO PAN-BROIL FISH: Heat a heavy skillet, add vegetable oil. When oil is sizzling, add fish and cook about 5 minutes or until well browned. Turn over, drizzle with some marinade and cook until second side is browned and fish tests done. TO CHECK DONENESS: Insert knife in thickest part of circular grain of fish; if flesh is moist but not shiny, fish is done. (If fish is cooking slowly, cover it after the first turn). TO SERVE: Place fish on a platter and drizzle with remaining marinade; spoon a mound of salsa to 1 side of fish. Place remaining 2 TBS dill into cucumber slices, then arrange cucumber slices and orange slices along other side of fish. Top with cilantro sprigs. Makes 4-6 servings. SALSA DE NARANJAS: Combine all ingredients, let stand at least 30 minutes, tossing and stirring often to blend flavors.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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