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June 30 2010

Mojito Swordfish

This months recipe is a great party pleaser and for these hot months it will be a refreshing dish to please a hot crowd. It is a Mojito grilled Swordfish with a avocado,pineapple pico de gallo.
Mojito Swordfish:
4 - 10 oz. fresh center cut Swordfish steaks
2 Tbl. extra virgin olive oil
juice and zest of 4 limes
1 tsp. chopped garlic
1/4 cup bacardi rum
1TBL. Mint leaves minced
1 TBL. Honey
dash of salt and pepper

mix all ingredients well and coat swordfish. This can be done one night before to marinate.


Avocado, pineapple pico de gallo

1/2 lb. tomatillo tomatoes (diced)
1/2 lb. ripe avocado (diced)
1 TBL.cilantro chopped
1 cup pineapple (diced)
1/4 cup passion fruit juice
1/4 cup red onion (diced)
1/4 cup red bell pepper(diced)
1 Tbl. mint chopped
1 Tbl. honey
salt and pepper to taste

mix all ingredients well and chill. This should be made up to one hour before service.


Preheat gas or charcoal grill to about 400* ,cook swordfish steaks about 5 minutes on each side, depending on thickness.When swordfish is done, place on your favorite plate, spoon on the pico de gallo and garnish with fresh mint. Bon Appetite