Grilled Swordfish With Tomato Artichoke Salsa |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is probably the best swordfish I've ever tried. The presentation is great as well, because the salsa is so colourful. This great recipe was printed from the Internet sometime ago (sorry, it's been recopied and I don't know the original site) and I have made a few little changes from the original. Enjoy! (Prep time includes marinating time) Ingredients:
2 (6 ounce) swordfish steaks |
2 cloves garlic |
1/4 cup olive oil |
1/4 cup freshly sqeezed lemon juice |
1 pinch salt and pepper |
1 tomato, diced |
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped |
1 green onion, sliced (include tops) |
1/3 cup frozen corn kernels, cooked |
2 tablespoons freshly chopped cilantro |
1 pinch salt and pepper |
Directions:
1. Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
2. Marinate fish for 30 minutes turning frequently.
3. In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
4. Add seasonings if desired.
5. Set aside while swordfish is marinating.
6. Remove swordfish from bag and discard remaining marinade.
7. Grill for approximately 5 minutes per side.
8. Top with salsa and serve.
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