Charbroiled Swordfish with Citrus Salsa Recipe

Name: Charbroiled Swordfish with Citrus Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each swordfish steaks 5 ounces each; 1 each grapefruit ruby red, peeled; 2 each oranges peeled, sectioned; 2 each limes peeled, sectioned; 1 each lemons peeled, sectioned; 1 cup sweet bell peppers red, green and yellow; 1 medium red onion finely diced; 1 tablespoon cilantro chopped; 1 tablespoon mint leaves chopped; 1 ounce tequila; 1 tablespoon corn oil; 1 dash salt; 1 dash black pepper

Servings: persons

4 each swordfish steaks 5 ounces each
1 each grapefruit ruby red, peeled
2 each oranges peeled, sectioned
2 each limes peeled, sectioned
1 each lemons peeled, sectioned
1 cup sweet bell peppers red, green and yellow
1 medium red onion finely diced
1 tablespoon cilantro chopped
1 tablespoon mint leaves chopped
1 ounce tequila
1 tablespoon corn oil
1 dash salt
1 dash black pepper

1
Prepare the Citrus Salsa-- Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.
2
Grill the Swordfish-- Season the swordfish steaks with salt and pepper to personal taste.
3
Brush lightly with one tablespoon corn oil.
4
Grill.
5
Spoon the Citrus Salsa over the charbroiled swordfish steaks.
6
Garnish with mint sprigs.
7
Serve with saffron rice, fresh asparagus, and baby carrots.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 each swordfish steaks 5 ounces each, 1 each grapefruit ruby red, peeled, 2 each oranges peeled, sectioned, 2 each limes peeled, sectioned, and more.

Yes, Charbroiled Swordfish with Citrus Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charbroiled Swordfish with Citrus Salsa

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