Cedar Plank Grilled Swordfish with Mango Pineapple Salsa
Recipe:
Marinade
4 T. Orange Juice
4 T. Pineapple Juice
2 T. Lime Juice
4 T. Soy Sauce
4 Cloves Minced Garlic
1 Minced Jalapeno Pepper (Optional)
2-4 Swordfish Steaks
2 Minced Green Onions
1 T. Chopped Parsley for Garnish
Salsa
4 T. Chopped Fresh Mango
4 T. Chopped Fresh Pineapple
2 T. Chopped Red Onion
1 T. Chopped Red Bell Pepper
2 T. Minced Jalapeno Pepper (Optional)
1 T. Chopped Cilantro
1 T. Lime Juice
1 T. Pineapple Juice
1 T. Honey
1/2 t. Garlic Salt
Salad and Dressing
3-4 C. Mixed Greens
1 C. Thinly Sliced Napa Cabbage
1 C. Julienned Carrots
Dressing
2 T. Rice Vinegar
2 T. White Wine Vinegar
1 T. Soy Sauce
2 T. Pineapple Juice
2 T. Sugar
3 T. Canola Oil
1 T. Sesame Oil
1 T. Sesame Seeds
1 T. Garlic Salt
Soak a cedar plank in hot water for 2 hours.
For marinade, combine orange juice, lime juice, pineapple juice, soy sauce, garlic and jalapeno peppers. Refrigerate marinade while planks are soaking.
Combine all salsa ingredients and let set in refrigerator for at least 2 hours prior to serving.
Heat grill to 500 degrees.
Submerge sword steaks in marinade in low dish for 15 minutes. Do not over marinate the fish. Remove the planks from the water and pat dry.
Place the fish on the plank. Cover the fish with the minced green onions and then place the plank on the grill. Grill the fish for 20-25 minutes. Let fish rest (covered) for 5 minutes prior to serving.
While the fish is on the grill prepare the salad and salad dressing. Combine the greens, cabbage and carrots in a large bowl.
Combine all of the salad dressing ingredients and stir vigorously until well blended. Pour over the salad greens and toss.
To plate, put a layer of salad mixture on the plate, top with a swordfish steak and then the mango pineapple salsa. Garnish plate with parsley and then serve.
Pair with a Sauvignon Blanc or Mango Pineapple White Sangria
