Grilled Lime & Mango Macerated Swordfish with a Small Heirloom Tomato & Asparagus Salad

 Summer is finally here and Dimitri came up with this early summer recipe to get everybody in the mood. Enjoy!

Preparation Time: 20 Minutes

Cooking Time: 7-10 Minutes

Total Time: 30 Minutes

Servings: 4

Difficulty: Advanced

Dietary Information: | Vegetarian | Low- Fat|Cholesterol | Nutritional |

Ingredients List

4 285gr or 10 oz. Swordfish Steaks

450gr or 1 lb of Heirloom Grape Tomatoes cut into halves

12 Spears of Tender, Thin Asparagus steamed for 3 minutes

For The Swordfish Marinade

Juice from 3 Limes

Zest from 2 Limes

1 tbs Fresh Grated Ginger

90ml or 3 oz. of Puréed Fresh Mango

120ml or 4 oz. of Greek EVOO (Extra Virgin Olive Oil)

50ml of Dimitri's Herb Oil Blend click here for recipe

Salt & Pepper to taste

Step 1 Start your grill up.

Step 2 Place all of your ingredients for the swordfish marinade into a large bowl and whisk until thoroughly blended.  Reserve a ¼ of the marinade and set aside. Now place your swordfish in the rest of the marinade to macerate for 10 minutes.

Step 3 Place your tomatoes and steamed asparagus into a separate bowl and set aside.

Step 4 Time to grill. Cook swordfish like you would a rare steak, use high heat to sear the outside, and let it stay a little rare in the middle. I cook it about 5 minutes on one side, then 2-3 minutes on the other for a 2.5 cm or 1 inch thick steak. The uneven time gives you a great sear on one side while not overcooking the swordfish. Leave the skin on when you grill and take it off to serve as it can be quite rubbery but helps keep the meat moist.

Step 5 Now take your extra marinade, add it to your tomatoes and asparagus and toss thoroughly and pour over the swordfish steaks as soon as they are done. Serve immediately and eat with good friends!