|
GRILLED
SWORDFISH WITH JERSEY FRUIT SALSA
Demonstrated
by Chef Jim Cross
Atlantic City
Hilton
INGREDIENTS
- 1 8 oz. piece
of swordfish
- (brushed with
olive oil and sprinkled with salt and pepper)
- 1 cup diced,
seeded canaloupe
- 1/2 cup diced,
seeded watermelon
- 1/4 cup diced,
seeded pickels (South Jersey cucumbers)
- 1/4 cup red
onion
- 3 TBS fresh
lime juice
- 2 TBS basil
- 1 tsp seeded
jalapeno chili pepper
- 2 tsp virgin
olive oil
- salt and pepper
to taste
PREPARATION
- combine all
ingredients, except fish, and chill
- grill swordfish
3-4 minutes per side or until there is just a little give when the
meat is
poked with finger.
PRESENTATION
- Place swordfish
on plate
- Spoon salsa
over 1/4 area of fish
- Serve with
grilled vegetables or just grilled asparagus
|
