Blackened Swordfish with Peach and Ruby Red Grapefruit Salsa
Blackened Swordfish with Peach and Ruby Red Grapefruit Salsa taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
4 – 8 oz Swordfish steak1lb Roasted red potatoes (recipe follows)10 oz Peach & grapefruit salsa (recipe follows)Grilled vegetablesCajun spicePan and grill oilCilantro sprig for garnishPeach and ruby red grapefruit salsa1 Frozen peach sections – diced 1/2 inch3.2 Jicama – diced2.4 lbs Red onions – one inch sliced fine1/2 Bunch of Cilantro – chopped1 Jalapeno – finely chopped4.8 T Seasoned rice vinegar2.4 t Granulated white sugar1 1/2 cup of Ruby red grapefruit sectionsPotatoes1lb Red potatoes – B-size.4 oz Garlic – minced2.4 t Extra virgin olive oilKosher saltCoarse black pepper
- Coat swordfish with Cajun spice on both sides and blacken in pan and grill oil. Plate as shown with roasted potatoes and grilled vegetables and top with salsa and cilantro sprig.
- Mix all ingredients except grapefruit until well mixed. Drain grapefruit and delicately mix in to salsa being careful not to break sections.
- Boil potatoes al dente, about twenty minutes. Quarter potatoes and season with olive oil, salt, garlic and coarse pepper. Oven roast until golden brown at 350 degrees. Finish in salamander with grilled vegetables.