Cajun-Spiced Swordfish With Green Tomato Salsa 2.000

Len Spoden for The Washington Post

Chef on Call May 21, 2008

This recipe makes more salsa than you'll need for the swordfish, which is a good thing, because the salsa complements just about any dish you can think of (grilled chicken, a sauteed pork chop, broiled salmon). And it stands on its own quite nicely with a bowl of corn tortilla chips.

It can be refrigerated in an airtight container for 3 to 4 days.

Servings: 2
  • For the salsa
  • 1 large or 2 medium green tomatoes, cored, seeded and cut into 1/4-inch dice (8 ounces)
  • 1/4 cup red onion, cut into 1/4-inch dice
  • 1 to 2 teaspoons chopped garlic
  • 1/2 to 1 jalapeño pepper, stemmed, seeded and minced
  • Juice from 1 large lime (2 to 3 teaspoons)
  • 1 tablespoon finely chopped cilantro leaves, plus 2 sprigs for garnish
  • Pinch ground cumin
  • Salt
  • Freshly ground black pepper
  • For the fish
  • 1 pound swordfish steak, preferably 1 inch thick, cut in 2 equal pieces
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning, such as McCormick's brand


For the salsa: Combine the green tomato(es), red onion, garlic and jalapeno pepper to taste, lime juice and chopped cilantro in a medium bowl. Season with the cumin and salt and pepper to taste. Cover and keep at room temperature.

For the fish: Brush the swordfish steaks with the oil and season all over with the Cajun spice blend.

Prepare the grill for high heat. If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Grill the swordfish steaks for about 5 minutes, then turn them over and grill for 5 minutes. The fish should be firm but not dry. Transfer to individual plates and garnish with a few tablespoons of the salsa and the cilantro sprigs. Serve hot.

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Recipe Source

From chef Rob Klink at the Oceanaire Seafood Room downtown.

Tested by Doris Truong.

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