Swordfish with black lava salt

By Spencer Watts
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SERVES
4

Ingredients

SALSA

  • 1 avocado, 1/4 inch dice
  • 2 plum tomato, 1/4 inch dice
  • 1/2 medium red onion, fine dice
  • 1 jalapeno, seeded and minced
  • 1/2 cup (120 ml) cilantro, chopped
  • 1 lime, juiced
  • 1/4 medium jicama, peeled, 1/4 inch sliced
  • 2 fresh pineapple, peeled, 1/4 inch sliced
  • Black lava salt, to taste

SWORDFISH

  • 4 Swordfish steaks
  • 2 tablespoons (30 ml) black lava salt
  • 2 tablespoons (30 ml) white sugar
  • 1/2 teaspoon (2.5 ml) black pepper, ground
  • 1 tablespoon (15 ml) extra virgin olive oil

Directions

SALSA

  1. Preheat the grill to high or 400 F (205 C).
  2. Place the jicama and pineapple on the grill, cook for 30 seconds then turn to create a cross hatch.
  3. Turnover and cook for an additional minute and set aside to cool then dice into 1/4 inch pieces.
  4. In a bowl place the avocado, tomato, onion, jalapeno, lime juice, chopped grilled jicama, chopped grilled pineapple, cilantro, and black lava salt to season.
  5. Set aside.

SWORDFISH

  1. Cure the swordfish for one hour with lava salt, black pepper, and sugar. Rinse and pat dry.
  2. Preheat the barbeque to high or 400 F (205 C).
  3. Oil the grill and place the swordfish on the grill.
  4. Cook for two minutes then turn and cook an additional minute to create a crosshatch pattern. Flip the fish.
  5. Cook the fish for an additional three minutes on the opposite side or until the required doneness.

TO SERVE

  1. Place the swordfish on a platter and top with the salsa.

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