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ISLAND GRILLED SWORDFISH (Tuna may be Substituted)
Yield: 2 Servings
1 pound filleted, boned swordfish or tuna steaks, cut into two pieces
2 tablespoons fresh lime juice (Key limes, if available)
1 tablespoon fresh orange juice
1 tablespoon fresh grapefruit juice
4 tablespoons clarified unsalted butter
1 sweet Vidalia-type onion, coarsely chopped
1 small yellow or orange bell pepper ( 2 cup coarsely chopped)
2 cup seeded and coarsely chopped plum tomatoes
1 tablespoon Cajun hot sauce (optional)
1 tablespoon clarified unsalted butter to brush the fish
| 1. |
Combine the fruit juices and marinate the fish for several hours. |
| 2. |
Sauté the vegetables until soft in 4 tablespoons clarified butter. |
| 3. |
Pat the fillets dry. If you like, sprinkle with a little salt and pepper. Brush with a little butter and place on a grill over medium heat of gas or charcoal or wood. Cook until lightly colored on one side. Turn. Brush with butter. Cook until colored on the other side. Do not overcook. |
| 4. |
Bring the marinade to a boil and brush the fillets well before serving. |
| 5. |
Serve with a green vegetable and freshly sliced orange and grapefruit. |
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WLBE 790AM