Make a simple piece of grilled fish dance to the notes of this delicious salsa. For the best results, make this salsa about an hour before you have to serve so that the juices are released and the flavors allowed to mingle with each other. If you don’t have time for this, just try and keep your guests chatting for an extra minute or two.
If music be the food of love, play on; Give me excess of it; that surfeiting, The appetite may sicken, and so die
William Shakespear Twelfth Night ACT 1 / SCENE 1
If music be the food of love, play on; Give me excess of it; that surfeiting, The appetite may sicken, and so die
William Shakespear Twelfth Night ACT 1 / SCENE 1
SERVES 4
INGREDIENTS
FOR THE SWORDFISH
4 swordfish steaks
olive oil
kosher salt and freshly ground pepper
2 limes halved
FOR THE SALSA
2/3 cup strawberries, chopped
1/3 cup cucumber, chopped
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1/4 cup fresh mint, chopped
juice of 2 limes
3 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper to taste
METHOD
FOR THE SWORDFISH
- Preheat Grill
- Pat the swordfish steaks dry with paper towels, brush with oil. Season both sides with salt and pepper
- Place swordfish steaks on hot grill and 3-4 minutes per side.
- Remove from grill and serve with a generous spoonful of the salsa, drizzle with a little olive oil and place a half lime on each plate
FOR THE SALSA
Combine all the chopped ingredients and allow to stand for at least an hour to allow the flavours to meld
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