Grilled Swordfish with Tequila Lime Vinaigrette
Nutrition
Calories: 480 kcalCarbohydrates: 17 gProtein: 42 gFat: 53 gSaturated Fat: 19 gCholesterol: 53 mgSodium: 383 mgFiber: 13 gSugar: 15 gVitamin A: 17.3 IUCalcium: 29 mgIron: 23 mg
Ingredients
- 2 whole garlic cloves
- 2 tablespoons shallot
- 3 whole serrano chilies
- 1/2 cup cilantro sprigs
- ¾ cup safflower oil or olive oil
- 1/2 tsp coarse salt
- 1/3 cup tequila
- 2 tbsp triple sec
- ¼ cup lemon juice
- 1/4 cup fresh lime juice
- 1 tablespoon shallot minced
- 1 whole garlic clove minced
- 2 tablespoon Rice Wine Vinegar
- 2 tbsp safflower oil
- 1/3 cup finely diced mango
- 1/3 cup red bell pepper finely diced, roasted and peeled
- 1/2 tbsp fresh basil minced
- 1/2 tbsp fresh cilantro minced
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 6 whole swordfish steaks 8 oz each
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 whole fresh basil sprig for garnish
Instructions
- 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, heat the 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 vinaigrette sauce.
- Place the fish on the grill, season with salt and pepper to taste, and grill 5 minutes. Turn and grill on the opposite side for 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 fillet. Garnish with fresh basil.