Mexican Seafood Recipe: Grilled Swordfish with Fresh Tomato and Herb Salsa
The best fish preparations are often the simplest, and things don’t get much simpler than this recipe. A fresh tomato and herb salsa supplies just enough bright acidity, color, and texture to highlight the fish, without overpowering it like a cooked sauce might.
Preparation time: 15 minutes, plus 15 minutes chilling time
Cooking time: 15 minutes
Yield: 6 servings
1⁄2 cup extra-virgin olive oil
1 teaspoon salt
1⁄2 teaspoon pepper
6 ripe tomatoes, seeded and diced
1⁄2 bunch oregano leaves, chopped (1⁄4 cup)
1⁄2 bunch Italian parsley leaves, chopped (1⁄4 cup)
1⁄2 bunch cilantro leaves, chopped (1⁄4 cup)
3 tablespoons capers, chopped with juice
3 scallions, light green and white parts, thinly sliced
6 skinless swordfish fillets, 6 ounces each
Sea salt and black pepper to taste
To make the salsa, combine the olive oil, salt, pepper, tomatoes, oregano, cilantro, parsley, capers, and scallions in a bowl. Reserve in the refrigerator.
Season the fish all over with the sea salt and pepper.
Cook on a very hot, clean grill, about 3 minutes per side.
The inside should be bright pink.
Transfer to a platter and chill 15 minutes.
Arrange the fillets on individual plates. Spoon the salsa over the fish and serve cold.
Sure, oregano, cilantro, and parsley are good choices for the Fresh Tomato and Herb Salsa. But a fresh salsa such as this one is no time to be fussy. Substitute other herbs, such as tarragon, chervil, basil, or chives, as the spirit (or the marketplace) moves you.