A recipe for six servings
I first tasted freshly-caught grilled seafood with salsas right on the beach in a small restaurant in Mexico. Wrapped in warm flour tortillas, they make an ideal lunch or dinner. But you can skip the tortilla and serve this dish with another staple such as rice or quinoa.
1 ½ pounds swordfish steaks, about 1 to 1 ½ inches thick, or a firm-fleshed fish fillet, such as cod, haddock, or mahi mahi, rinsed lightly and drained
For the marinade, mixed together:
2 tablespoons soy sauce
3 tablespoons dry white vermouth or white wine
1 recipe tomato-avocado salsa, prepared as directed (See recipe below)
- Put the fish fillets in a bowl. Add the marinade and toss lightly to coat.
- Put the prepared Tomato Avocado Salsa into a serving bowl and cover tightly.
- Prepare a medium-hot fire for grilling or preheat a gas grill, and place the rack about 3 inches above the coals. Arrange the fish steaks on the grill and cook covered until the meat turns opaque, basting with the marinade, for about 7 to 8 minutes on each side, depending on the thickness of the fillet.
- Carefully slide the fish off the grill onto plates and serve. Each diner puts some swordfish on a flour tortilla, spoons some of the salsa on top, rolls it up, and eats it with his or her fingers.
© 2008 Nina Simonds