Cajun-Spiced Swordfish With Green Tomato Salsa

The Washington Post, May 21, 2008

• • 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

For the fish

• • 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.

355 calories, 16g fat, 3g saturated fat, 88mg cholesterol, 243mg sodium, 4g carbohydrates, n/a dietary fiber, n/a sugar, 45g protein.