Simple Citrus Vinaigrette Over Grilled Swordfish

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Simple Citrus Vinaigrette Over Grilled Swordfish

by Shannon McCarthy

Ingredients

2 tbsp pineapple juice

3 tbsp fresh orange juice

2 tbsp fresh lemon juice

2 tbsp fresh lime juice

1 tbsp sherry vinegar

1/3 cup extra virgin olive oil

6 tbsp diced bell pepper (red, yellow, or green)

1 tbsp diced jalapeño (optional)

1 scallion, minced

1 tbsp finely chopped cilantro

Cayenne pepper to taste

Salt & pepper

2 6 oz. filets of swordfish (or whatever fish you have access to)

Instructions

  1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
  2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
  3. Season with salt & pepper. Set aside.
  4. Pat the fish dry; season with salt & pepper.
  5. Heat canola oil on grill pan over medium-high heat.
  6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
  7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.

 

Simple Citrus Vinaigrette Over Grilled Swordfish
Print Recipe
    Servings
    2 Servings
    Servings
    2 Servings
    Simple Citrus Vinaigrette Over Grilled Swordfish
    Print Recipe
      Servings
      2 Servings
      Servings
      2 Servings
      Ingredients
      Servings: Servings
      Instructions
      1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
      2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
      3. Season with salt & pepper. Set aside.
      4. Pat the fish dry; season with salt & pepper.
      5. Heat canola oil on grill pan over medium-high heat.
      6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
      7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.
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