Cajun-Spiced Swordfish With Green Tomato Salsa
Chef on Call
- Course: Main Course
Summary:
This recipe makes more salsa than you'll need for the swordfish, which is a good thing, because the salsa complements just about any dish you can think of (grilled chicken, a sauteed pork chop, broiled salmon). And it stands on its own quite nicely with a bowl of corn tortilla chips.
It can be refrigerated in an airtight container for 3 to 4 days.
2 servings
Ingredients:
For the salsa- 1 large or 2 medium green tomato(es), cored, seeded and cut into 1/4-inch dice (8 ounces)
- 1/4 cup red onion, cut into 1/4-inch dice
- 1 to 2 teaspoon chopped garlic
- 1/2 to 1 jalapeño pepper, stemmed, seeded and minced
- Juice from 1 large lime (2 to 3 teaspoons)
- 1 tablespoon finely chopped cilantro leaves, plus 2 sprigs for garnish
- Pinch ground cumin
- Salt
- Freshly ground black pepper
- 1 pound swordfish steak, preferably 1 inch thick, cut in 2 equal pieces
- 1 to 2 tablespoon olive oil
- 1 tablespoon Cajun seasoning, such as McCormick's brand
Directions:
For the salsa: Combine the green tomato(es), red onion, garlic and jalapeño pepper to taste, lime juice and chopped cilantro in a medium bowl. Season with the cumin and salt and pepper to taste. Cover and keep at room temperature.
For the fish: Brush the swordfish steaks with the oil and season all over with the Cajun spice blend.
Prepare the grill for high heat. If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Grill the swordfish steaks for about 5 minutes, then turn them over and grill for 5 minutes. The fish should be firm but not dry. Transfer to individual plates and garnish with a few tablespoons of the salsa and the cilantro sprigs. Serve hot.
Recipe Source:
From chef Rob Klink at the Oceanaire Seafood Room downtown.
E-mail the Food Section with recipe questions.
(Len Spoden for The Washington Post)
