Grilled Swordfish with Tequila Lime Vinaigrette

Grilled swordfish or tuna may be served with any of the salsas in this book. This simple reduction of citrus and tequila makes the base for a “salsa” vinaigrette that is both colorful and delicious with grilled fish.

Ingredients

6 8-ounce swordfish steaks
Salt and Pepper

Basting sauce
2 garlic cloves
2 shallots
3 serrano chilies
1/2 cup cilantro sprigs

3/4 cup safflower or olive oil
1/2 teaspoon coarse salt

Tequila lime vinaigrette
1/3 cup tequila
2 tablespoons triple sec
1/4 cup fresh lemon juice

1/4 cup fresh lime juice
1 shallot, minced
1 garlic clove, minced
2 tablespoons rice wine vinegar

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2 tablespoons safflower oil
1/3 cup finely diced mango
1/3 cup finely diced red bell pepper, roasted, and peeled
1/2 tablespoon fresh basil, minced
1/2 tablespoon fresh cilantro, minced
Salt and Pepper to taste

Garnish
Fresh basil sprig

Directions

Prepare a gas or charcoal grill and preheat to make a hot fire.

In a blender combine the garlic, shallots, serrano chilies, and cilantro. Blend on high speed. Add the oil and salt and set aside.

To make the vinaigrette, put tequila, triple sec, lemon juice, lime juice, shallot, garlic, and vinegar in a small pan over high heat. Bring to a boil and reduce the liquid by half of the original volume. Remove from the heat and whisk in the oil. Add the mango, red bell pepper, and fresh herbs. Season with salt, pepper, basil, and cilantro.

Trim dark meat from the swordfish and remove skin. Put the swordfish on a platter and brush both sides with the basting sauce.

Place the fish on the grill, season with salt and pepper, and grill 5 minutes. Turn and grill on the opposite side and cook about 3 minutes. Allow about 7 to 8 minutes total time per 1-inch thickness of the fish.

Ladle the sauce on top of each filet. Garnish with fresh basil.

Makes 6 servings