This weekend I decided to cook swordfish. After my run in with the meat counter guy at Treasure Island I had resolved to make a great meal. I decided to create a special rub for the swordfish, grill it and top it with some homemade salsa. This really was to protect me in case I screwed it up (overcooked) or if I found the meat to be too fishy, I could cover up the flavor.
I made the salsa first and let it sit in the refrigerator for a couple hours to allow the flavors to blend perfectly. Here is my salsa recipe:
- Three ripe tomatoes diced with pulp discarded
- Half of a small red onion, diced (between 1/3 and 1/2 cups)
- Half of a jalapeno, diced, with seeds and ribs removed -- or one Serrano pepper
- Juice of one lime (very juicy lime)
- 2 Tablespoons cilantro, diced
- One Avocado, diced (big dice)
Combine all the above ingredients into a bowl and refrigerate for a few hours.
For the rub, I combined the following:
- 1 Teaspoon Cumin
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Garlic Powder
- 1/8 Teaspoon of Cayenne Pepper
- Dash of Red Pepper Flake
- Salt and Pepper to taste
I covered the swordfish steaks with olive oil then applied the homemade rub. I then heated my propane grill on high. Once it reached temperature I vigorously brushed the grill clean then applied grape seed oil. I placed the steaks on the grill and cooked the steak for two minutes then rotated the fish by 90 degrees and grilled for another two minutes. I then flipped the fish and repeated.
Once the fish was done, I let it rest on a cutting board for about 5 minutes. I served the fish on top of a bit of brown rice with some tomatoes. I spooned the salsa on top of the fish -- and it was pretty damn tasty!
What is your favorite fish to cook at home? Do you play it safe, like I did here (adding a rub and a sauce)? What other mild fish do you recommend for people who aren't big fish eaters?
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