Friday, June 19, 2009

Teriyaki Swordfish with Orange-Mango-Tomato Salsa


I'd never eaten swordfish before making this, and I have to say that I quite enjoyed it. I think that the recipe would be just as good with tuna, so try it with that if you don't want to eat swordfish. This recipe is my tweaked and adapted version of one from the Bon App├ętit cookbook.

Teriyaki Swordfish with Orange-Mango-Tomato Salsa
Serves 6

Ingredients-

Salsa:
3 oranges, peel and pith cut away, seeded and diced
1 mango, diced
1 1/2 cups chopped seeded tomatoes
1/4 cup minced red onion
1/4 cup fresh cilantro (substitute fresh parsley if you prefer)
2 tablespoons fresh orange juice
2 garlic cloves, minced
2 teaspoons vinegar (I used sherry vinegar, but the original recipe calls for balsamic)
1 teaspoon fresh ginger, minced
1/8 teaspoon cayenne pepper (I like it hot, so I quadrupled this)

Marinade and fish:
3/4 cup bottled teriyaki sauce
2/3 cup fruit juice mixed with citrus juice (about a 3/1 ratio)- I used apple/pomegranite/lime juice
4 garlic cloves, mixed
2 teaspoons fresh ginger, minced
1 teaspoon seasame oil
6 5- to 6-ounce swordfish steaks (about 1 inch thick)

Directions-
For salsa:
Toss together all the ingredients in a large bowl. Throw some salt and pepper on there to your taste. Put in the fridge for at least an hour before serving. (It can stay in the fridge for up to four hours).
For marinide and fish:
1-Combine the teriyaki sauce and the next four ingredients in a small saucepan. Bring it up to a boil. Set it aside to cool.
2- Arrange the swordfish in a shallow glass baking dish. Pour the marinade over the swordfish, turn and coat evenly. Save out some of the marinade if you want to have some for drizzling on later. Cover the fish and put it in the fridge to marinade for 1 1/2 hours.
3- Preheat the grill (or I used a skillet on the stove) to medium-high heat. Make sure that you've cleaned and oiled the grill before hand.
4- Grill the fish until opaque in the center, about 4 minutes per side. Put it up on a plate with some salsa. (I served it with field greens and rice)
5- Eat pleae.

1 comment:

aubrie said...

This looks fantastic, Matt. I love the sweet/spicy salsa with fish. I saw some great looking tuna steaks at Sunflower Market last time I was there...I might have to go pick some up next week so I can make this. I don't think I'd be able to convince Corey to eat the swordfish, but he does like tuna.

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