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 steak
1lb Roasted red potatoes (recipe follows)
10 oz Peach & grapefruit salsa (recipe follows)
Pan and grill oil
Cilantro sprig for garnish
Peach and ruby red grapefruit salsa
1 Frozen peach sections – diced 1/2 inch
3.2 Jicama – diced
2.4 lbs Red onions – one inch sliced fine
1/2 Bunch of Cilantro – chopped
1 Jalapeno – finely chopped
4.8 T Seasoned rice vinegar
2.4 t Granulated white sugar
1 1/2 cup of Ruby red grapefruit sections
1lb Red potatoes – B-size
.4 oz Garlic – minced
2.4 t Extra virgin olive oil
Coarse 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.