Skewered Marinated Swordfish and Cucumber |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
6 pickling cucumbers, ends trimmed and peeled |
salt |
2 bunches cilantro, leaves only |
3 ounces achiote paste |
1/2 cup freshly squeezed orange juice |
1/2 cup freshly squeezed lime juice |
8 garlic cloves, roughly chopped |
1 1/2 tablespoons black peppercorns |
2 pounds skinless swordfish fillet |
2 bunches red chard, stemmed, and cut into large pieces |
1/2 cup lime olive oil dressing, recipe follows |
lime olive oil dressing |
1/2 cup olive oil |
2 tablespoons freshly squeezed lime juice |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Cut the cucumbers in half lengthwise and then slice across the width into 1/2-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 1 1/2-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 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.
2. Whisk together the olive oil, lime juice, salt and pepper. Serve.
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