Grilled Swordfish With Melon-Mint Salsa

Ingredients

1/4 CANTALOUPE (OR OTHER MELON) DICED

2 tablespoons MINCED MINT

1 tablespoon MINCED BASIL

1 tablespoon LIME JUICE

1/2 tablespoon HONEY

Trim the swordfish so that the skin and dark portions are removed. Lightly salt & pepper and sprinkle w/ garlic salt. Set aside.

Place the diced melon, mint, basil, lime juice and honey in a bowl. Stir to combine. Set aside.

Grill the swordfish on medium high heat for 2-3 minutes per side. (adjust for fish thickness).

When the fish is finished. Turn off the heat and let sit for 1-3 minutes. Top with a paper thin shaving of butter. Salt & pepper to taste.

Serve atop the melon salsa.

Swordfish is best served simply with the freshest produce that is seasonally available. Don't serve it with complicated sauces - plain jane is best.

4.0

Monday, August 30, 2010 - 12:01am