GRILLED RAGIN’ CAJUN SWORDFISH WITH NECTARINE SALSA
Ingredients
The Salsa:
2 large nectarines, pitted and chopped
2 cups cherry or grape tomatoes, cut into quarters
1 cup red onion, diced
1 jalapeno pepper, chopped
½ cup cilantro, chopped
2 tablespoons olive oil
¼ cup fresh-squeezed lime juice
1 tablespoon sugar
1 tablespoon honey
1 teaspoon cumin
1 teaspoon salt
The Swordfish:
2 ½-3-pounds fresh swordfish steaks, about 1” thick
2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
2 tablespoons Italian breadcrumbs
3 tablespoons olive oil
Instructions
Combine all of the salsa ingredients in a large bowl and let sit at least 1 hour in advance of mealtime so the flavors can marry. If the nectarines are not very sweet, add an additional tablespoon of sugar or honey.
Remove swordfish steaks from the refrigerator and let come to room temperature, about 20-30 minutes before cooking.
Preheat grill to 400 degrees.
Combine the Cajun spice mix and breadcrumbs in a small bowl. Rub this mixture all over the swordfish on both sides to create a solid coating. Drizzle the olive oil over both sides of the swordfish and place the steaks on the hot grill. Close the lid and cook for 3-4 minutes on the first side until the fish releases easily from the grill with tongs.
Flip the steaks and cook for 2-3minutes on the other side until a fork slides easily in and out of the center of the steaks. Cook time will depend on the thickness of the steaks.
Serve the steaks topped with the salsa.
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