Ingredients
- 6 pickling cucumbers, ends trimmed and peeled
- Salt
- 2 bunches cilantro, leaves only
- 3 ounces Achiote paste
- 1/2 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lime juice
- 8 garlic cloves, roughly chopped
- 1 1/2 tablespoons black peppercorns
- 2 pounds skinless Swordfish fillet
- 2 bunches red chard, stemmed, and cut into large pieces
- 1/2 cup Lime Olive Oil Dressing, recipe follows
Directions
Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.
- LIME OLIVE OIL DRESSING
- 1/2 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Whisk together the olive oil, lime juice, salt and pepper. Serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review