Grilled Swordfish with Kiwi and Tomato Salsa
Grilled Swordfish with Kiwi and Tomato Salsa
Ingredients
- 3 tablespoons (45 ml) olive oil
- Juice of 1 lemon
- 4 teaspoons (20 ml) pink peppercorns, lightly crushed
- Salt
- 4 thick fillets swordfish (about 700 g / 1 1/2 lb)
- 3 tablespoons (45 ml) fresh chives, thinly sliced
- 3 tomatoes, seeded and diced
- 5 kiwis (2 sliced and 3 diced)
Instructions
- Preheat the grill, setting the burners to medium. Oil the grate.
- In a bowl, combine half the oil, lemon juice, and pepper. Season with salt. Add the fish and coat well with the marinade. Let marinate for 10 minutes.
- In another bowl, combine the remaining oil, lemon juice, and pepper. Add the chives, tomatoes, and diced kiwi. Season with salt. Set aside.
- Grill the fish for 2 to 3 minutes per side.
- To serve, place the salsa in the centre of the plates. Top with the fish and serve with rice. Garnish with the kiwi slices.
Grilled Swordfish with Kiwi and Tomato Salsa