Swordfish with Fruit and Citrus Vinegar Recipe
Ingredients
| Swordfish | 1 1/2 Pound | |
| Salad oil | 1 Tablespoon | |
| Chopped | 1 Cup (16 tbs) | |
| Blackberries | 1 Cup (16 tbs), drained, rinsed | |
| Cilantro | 2 Tablespoon, chopped | |
| Grapefruit | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Rinse fish and pat dry.
Brush all over with oil.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test).
Using spatula, place fish on individual plates.
Top with mango, blackberries, and cilantro; sprinkle with 1/2 cup (120 ml) of the vinegar.
Season to taste with salt, pepper, and remaining vinegar.
Brush all over with oil.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test).
Using spatula, place fish on individual plates.
Top with mango, blackberries, and cilantro; sprinkle with 1/2 cup (120 ml) of the vinegar.
Season to taste with salt, pepper, and remaining vinegar.
Chef
