Grilled swordfish has always been one of my favorites! Especially since the fillets are so meaty and satisfying. Recently, I was asked to create Mexican fish dish at a fishing tournament. And, I was given fifty pounds of swordfish and a grill. Then I decided to create a nopals cactus salsas as a side condiment for the grilled swordfish. It was a huge hit especially since most people there had never tried nopals cactus.
And although grilled swordfish is always tasty, the nopal cactus salsa stole the show. Here's why, Mexicans love the combination of fish and nopals salsa. It's surprisingly tasty, old world, and definitely memorable. Plus, the nopals offers a sweet bitterness that pairs perfectly with seafood. I hope you give my new recipe a try, it just might be the perfect introduction to nopal cactus.
If you love latin seafood dishes, check out Fisherman's Belly Latin Cuisine Recipe section!
Cactus Salsa and Grilled Swordfish (serves 4)
4 swordfish steaks
1/2 cup canola oil
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup lime juice
5 cactus leaves, whole, found at any Mexican market
5 Roma tomatoes
5 stalks of green onions
5 limes juiced
1 tablespoon salt
1 tablespoon black pepper
Make The Grilled Swordfish Marinade
1. Start by combining the marinade ingredients in a bowl. Then, mix until the marinade turns a milky white. Now, place your fish inside the bowl for no more than 2 hours. Just remember, usually only an hour is required to marinade fish, however, swordfish is especially dense and needs 2 hours for good flavor penetration.
Make The Cactus Salsa
2. Now, is the time to fire up the grill. And, remember, 500F and greater is the optimum grilling temperature.
3. Next, place all the ingredients for the cactus salsa on the grill, except the limes, until they are charred and soft. Now allow them to cool. Then, coarse chop all the grilled items and add them to mixing bowl. Next, add the lime juice, salt and pepper. And finally, mix and refrigerate until needed.
4. Start by grilling the marinaded swordfish for 3-5 minutes per side over hot coals. Remember, to check for doneness visually, inside a thick portion of meat. You're looking to see that the center of the steaks have turned white.
5. Finally, serve by first plating the fish, then adding a liberal amount of cactus salsa over the fish. In the end, once you've master this recipe, you'll make lots of yummy Mexican cactus dishes.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Orange Citrus Juicer/Squeezer
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ 24" Round Hard Wood Cutting Board
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ Stainless Steel Tongs Set 12", 9" Locking
➤ Pro Stainless Steel Mixing Bowl Set of 6
➤ 10" Porcelain Rectangular Platters, Set of 4,
➤ Kikkoman Soy Sauce 33.8-oz
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black