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Grilled Sworfish With Citrus Salsa

Yield: 2 servings

Ingredients and directions for this recipe

2 Six-ounce swordfish steaks
1 ts Bayou Blast - {Emeril's
-Creole Seasoning}
3 Six-inch corn tortillas; cut
-1" thick strips
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Orange sections; zested
-before cut
2 tb Lemon sections; zested
-before cut
2 tb Lime sections; zested before
-cut
1 tb Minced shallots
1 tb Olive oil
1 ts Honey
1 tb Chopped cilantro

Preheat the grill and the fryer. Season the fish with Bayou Blast. Place on
the grill. Fry the tortilla strips in the fryer for 3 minutes, drain and
season with salt and pepper. (You want the strips to be sort of crumbled up
as they fry, they will be the nest for the fish to sit on.) In a small
bowl, combine the citrus sections, shallots, zest, olive oil, honey, and
cilantro. Season with salt and pepper. Remove the fish from the grill. Set
up a nest with the tortilla strips and place the fish on top. Top with the
salsa. This recipe yields 2 servings.

See also:
Previous recipe Grilled Swordfish, Italian Style
Next recipe Grilled Szechuan Chicken Salad

Or try one of these recipes:
Citrus Sauce For Citrus Sections
Nola's Turtle Soup