Side Pannel
Sumptuous Swordfish
Ingredients List
- 3 Green onions; thinly sliced
- 1/3 c Orange juice
- 1/3 c Walnut oil
- 1/4 c Minced fresh dill
- 2 lb Swordfish; cut cross grain,
- -as a steak
- Salsa Naranjas
- 2 tb Vegetable oil
- 8 sl Kirby or regular cucumber
- 1/2 Orange; unpeeled, sliced
- -thin
- 4 -(up to)
- 6 Sprigs fresh cilantro
Directions
SALSA DE NARANJAS
1 lg Red-ripe tomato; cut
-in 1/4-inch cubes
1/4 c Orange juice
1 ts Grated orange peel
4 Green onions; thinly sliced
1/4 c Coarsely chopped fresh
-cilantro
2 Fresh oriental hot chiles;
-finely minced
Two hours before serving time, combine green onions, orange juice, walnut
oil and 2 TBS dill in a shallow glass or stainless steel bowl. Place fish
in marinade and press into liquid. Turn fish over, spoon more marinade over
top and let stand at room temperature until ready to cook, turning fish and
spooning marinade over top every 15-30 minutes. At least 30 minutes before
serving time, prepare salsa. TO GRILL FISH: Prepare a bed of medium hot
coals. Set grill 4 inches above coals, lightly brush grill with vegetable
oil. When grill is sizzling hot, place fish on grill; cook 2-3 minutes then
rotate 1/4 turn and cook a minute longer to create crisscross pattern. Turn
fish over, drizzle with some of the marinade and cook 3-4 minutes longer or
until fish tests done, rotating 1/4 turn after 2 minutes. TO PAN-BROIL
FISH: Heat a heavy skillet, add vegetable oil. When oil is sizzling, add
fish and cook about 5 minutes or until well browned. Turn over, drizzle
with some marinade and cook until second side is browned and fish tests
done. TO CHECK DONENESS: Insert knife in thickest part of circular grain of
fish; if flesh is moist but not shiny, fish is done. (If fish is cooking
slowly, cover it after the first turn). TO SERVE: Place fish on a platter
and drizzle with remaining marinade; spoon a mound of salsa to 1 side of
fish. Place remaining 2 TBS dill into cucumber slices, then arrange
cucumber slices and orange slices along other side of fish. Top with
cilantro sprigs. Makes 4-6 servings. SALSA DE NARANJAS: Combine all
ingredients, let stand at least 30 minutes, tossing and stirring often to
blend flavors.
1 lg Red-ripe tomato; cut
-in 1/4-inch cubes
1/4 c Orange juice
1 ts Grated orange peel
4 Green onions; thinly sliced
1/4 c Coarsely chopped fresh
-cilantro
2 Fresh oriental hot chiles;
-finely minced
Two hours before serving time, combine green onions, orange juice, walnut
oil and 2 TBS dill in a shallow glass or stainless steel bowl. Place fish
in marinade and press into liquid. Turn fish over, spoon more marinade over
top and let stand at room temperature until ready to cook, turning fish and
spooning marinade over top every 15-30 minutes. At least 30 minutes before
serving time, prepare salsa. TO GRILL FISH: Prepare a bed of medium hot
coals. Set grill 4 inches above coals, lightly brush grill with vegetable
oil. When grill is sizzling hot, place fish on grill; cook 2-3 minutes then
rotate 1/4 turn and cook a minute longer to create crisscross pattern. Turn
fish over, drizzle with some of the marinade and cook 3-4 minutes longer or
until fish tests done, rotating 1/4 turn after 2 minutes. TO PAN-BROIL
FISH: Heat a heavy skillet, add vegetable oil. When oil is sizzling, add
fish and cook about 5 minutes or until well browned. Turn over, drizzle
with some marinade and cook until second side is browned and fish tests
done. TO CHECK DONENESS: Insert knife in thickest part of circular grain of
fish; if flesh is moist but not shiny, fish is done. (If fish is cooking
slowly, cover it after the first turn). TO SERVE: Place fish on a platter
and drizzle with remaining marinade; spoon a mound of salsa to 1 side of
fish. Place remaining 2 TBS dill into cucumber slices, then arrange
cucumber slices and orange slices along other side of fish. Top with
cilantro sprigs. Makes 4-6 servings. SALSA DE NARANJAS: Combine all
ingredients, let stand at least 30 minutes, tossing and stirring often to
blend flavors.
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