Close
Ingredients
| swordfish: 4 pieces |
| red tomatoes: 1 |
| chili sauce: 1/4 cup |
| salsa: 0.25 oz |
| fresh cilantro (coriander): 2 tsp |
| ground cumin: 1/4 tsp |
| olive oil: 1 tsp |
Swordfish with chili salsa
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
8 min -
Servings
4 serving(s)
Tags
Thaw fish, if frozen.
For chili salsa, in a small bowl stir together tomato, chili sauce, salsa, cilantro, and cumin. Cover and chill until serving time.
Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with chili salsa. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, brushing occasionally with oil.
Make-Ahead Tip: Prepare salsa; cover and chill in refrigerator up to 24 hours.