Grilled Sworfish With Citrus Salsa
2.00 six-ounce swordfish steaks
1.00 teaspoon bayou blast – {emeril's creole seas; oning}
3.00 six-inch corn tortillas; cut 1 thick strips
1 salt; to taste
1 freshly-ground black pepper; to taste
0.25 cup orange sections; zested before cut
2.00 tablespoon lemon sections; zested before cut
2.00 tablespoon lime sections; zested before cut
1.00 tablespoon minced shallots
1.00 tablespoon olive oil
1.00 teaspoon honey
1.00 tablespoon chopped cilantro
Preheat the grill and the fryer. Season the fish with Bayou Blast.
Place on the grill. Fry the tortilla strips in the fryer for 3
minutes, drain and season with salt and pepper. (You want the strips
to be sort of crumbled up as they fry, they will be the nest for the
fish to sit on.) In a small bowl, combine the citrus sections,
shallots, zest, olive oil, honey, and cilantro. Season with salt and
pepper. Remove the fish from the grill. Set up a nest with the
tortilla strips and place the fish on top. Top with the salsa. This
recipe yields 2 servings.
I hope you enjoy these! Any other requests just ask!