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Swordfish Steaks With Mango And Avocado Salsa(Weir)
* Exported from MasterCook *
Swordfish Steaks With Mango And Avocado Salsa (Weir)
Recipe By : Summer: Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Wms-Sonoma Fish-Shells
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large ripe mangoes
1 ripe avocado -- halved and pitted
peeled and diced
1/2 fresh jalapeno chili pepper -- seeded and minced
1/4 cup diced red spanish onion
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1/4 cup fresh orange juice
1/4 cup chopped fresh cilantro -- plus
cilantro sprigs -- for garnish
2 tablespoons olive oil
salt and freshly ground pepper
6 swordfish steaks; 6-oz each -- 1-inch thick
lime wedges
Working with 1 mango at a time, cut off the flesh from each side of the
big, flat pit, to form 2 large pieces. Discard the pit. Using a knife,
score the flesh lengthwise and then crosswise into 1/2-inch (12-mm)
squares, cutting through to the skin. Then, holding the mango over a bowl,
slip the blade between the skin and flesh to cut away the flesh, allowing
the cubes to fall into the bowl. Add the avocado, jalapeno, onion, lime
zest, lime juice, orange juice, chopped cilantro and 1 tablespoon of the
olive oil. Mix well and season to taste with salt and pepper. Set aside. In
1 or 2 frying pans large enough to hold the swordfish steaks in a single
layer without crowding, warm the remaining 1 tablespoon olive oil over
medium-high heat. Add the swordfish and cook until lightly golden on the
first side, about 5 minutes. Turn the fish, season to taste with salt and
pepper and continue to cook until lightly golden on the second side and
opaque throughout when cut with a knife, about 5 minutes longer.
Place the swordfish steaks on warmed individual plates and top with the
salsa. Garnish with lime wedges and cilantro sprigs and serve. Serves 6
*Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
al (1997: Time-Life Books)ISBN 0-7835-4607-6
NOTES: A nice alternative to traditional tomato salsa, this exotic mix
offers an irresistible blend of fruitiness and richness. It is also good
with grilled tuna steaks, halibut, snapper or chicken.
Kitpath@earthlink.net 8/28/98
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