Grilled Swordfish with Tomato Salsa

 


 

Salsa Ingredients:

  • 3 Dried Chiles, Árbol or Cayenne
  • Boiling Water
  • 1 Large Red Ripe Tomato
  • 1 Small Sweet Onion, Halved
  • 1 Garlic Clove
  • ½ Canned Chipotle Pepper in Adobo Sauce, Seeded With 2 Teaspoons of Sauce
  • 2 Tablespoons Cilantro, Chopped
  • ½ Tablespoon Fresh Lime Juice
  • Salt
  • Fine Black Pepper

Other Ingredients:

  • 4 (3/4 Inch Thick) Swordfish Steaks
  • 3 Tablespoons Fresh Lime Juice
  • 3 Tablespoons Extra-Virgin Olive Oil
  • 1 Garlic Clove, Minced
  • Salt
  • Fine Black Pepper
  • 6-8 Flour Tortillas
  • Mesquite Wood Chips For Smoking As Needed

Directions:

Lightly brush the grate with oil. Place the tomato, stem side down, in the center of the grill. Cover and cook, turning occasionally, until softened and charred all over, about 10 minutes. Meanwhile, thread the garlic clove and onion onto a skewer. Place the skewer at the edge of the fire, where it is cooler. Cover and cook, turning, until lightly browned and just softened, about 8 minutes.

 

Core and peel the tomato. In a blender, combine the tomato with the reconstituted chiles, grilled garlic and onion, chipotle and adobo sauce, cilantro and lime juice; puree until smooth. Scrape the salsa into a bowl and season with salt and pepper. The salsa can be refrigerated overnight.

 

In a large, shallow baking dish, combine the lime juice with the olive oil and garlic. Add the swordfish, season with salt and pepper; turn to coat. Refrigerate for 20 minutes.

 

Preheat grill for medium heat. Place Mo’s Smoke Pouch full of Mesquite Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.

 

As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Lightly brush the grate with vegetable oil. Grill the swordfish until just cooked through, about 4 minutes per side. As always, keep the grill lid closed as much as possible during the 3-4 minutes per side cooking time so as to trap the smoke with the swordfish and to prevent oxygen from igniting the smoking wood.

 

Serve with the charred tomato salsa and warm flour tortillas.

Suggested Sides:

  • Black Beans Topped With Melted Cheddar Cheese and Sour Cream
  • Garlic Mashed Potato Casserole