Recipe courtesy of David Rosengarten
Grilled Swordfish with Roast Pepper-Papaya-Corn Salsa
- Level: Easy
- Yield: 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 45
- Cholesterol
- 150
- Sodium
- 685
Ingredients
4 8-ounce swordfish steaks, cut 1-thick
1 large red bell pepper
1/4 cup cooked fresh corn kernels (from 1 small ear)
1/4 cup finely diced papaya
1/4 cup minced fresh coriander, plus whole leaves for garnish
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Directions
- Prepare a very hot charcoal fire.
- Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
- After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
- Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.