This grilled salmon couldn’t be any easier! I served mine with a coconut rice and long Chinese string beans ~Yum! Ingredients 1 lb Salmon Fillet (4-ounces per person) Salt and freshly ground pepper to taste 1/2 cup of Hoisin Sauce Directions Heat grill, either charcoal […]
We are so lucky to live in California, where you can pretty much grill year around! I love cooking and eating outside, what a treat! In Santa Cruz, we can get fresh, sustainable fish that is just so delicious! Grilled Halibut with Jalapeño Pesto Ingredients […]
Grilled Swordfish with Heirloom Tomato & Corn Salsa
Swordfish steaks about 6 ounces each
Salt and pepper
Heirloom Tomato and Roasted Corn Salsa
4 to 5 medium size heirloom tomatoes, assortment of colors
4 ears of corn (roasted on the BBQ)
1 jalapeño pepper
¼ cup finely chopped cilantro
Salt and pepper to taste
1. Clean and husk the corn. If roasting in the BBQ, then leave the husks on. Soak the corn with husks on in water for about 20 minutes. You want to BBQ them until tender about a 1/2 hour or until golden brown. When you us this method you get a nice smoky flavor to the corn! Let the corn cool and discard the husks. Hold your corn upright in a bowl and use a knife to slice of the kernels, don’t worry if they come off in a stripe you’ll be mixing them later.
2. Cut the heirloom tomatoes, jalapeno pepper and onion into a small dice.
3. Chop cilantro finely
4. Mix all ingredients together. Please season with salt and pepper to taste.
Lightly oil the swordfish steaks on both sides and season with salt and pepper. Grill the steaks over high heat, about 3 to 4 minutes per side. The swordfish steaks should be seared on the outside and just cooked through.
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