Introduce a little Cuban cuisine into your kitchen with a unique take on serving up swordfish. Salsa is the perfect sauce to serve atop fresh or frozen fish as it complements the flavor perfectly and it’s also very good for you. This easy to follow recipe serves 4 people and makes an ideal meal for summer get togethers thanks to its color, vibrancy and freshness. For more diabetic recipes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-divine-diabetic-recipes-from-around-the-world
What you’ll need
1 pound frozen or fresh swordfish steaks
3 tablespoons lime juice
2 cloves garlic, large
1 teaspoon ground black pepper
½ teaspoon cumin
¼ cup avocado, chopped
¼ cup tomatillo, chopped
1 cup yellow or red tomatoes, chopped
1/8 teaspoon salt
2 tablespoons fresh cilantro, chopped
1 fresh, medium-sized jalapeno pepper, seeded and chopped (remember to wear gloves for this part)
For the salsa – take a medium sized bowl and add in the tomatillo, tomatoes, avocado, chilli pepper, lime juice, cilantro, salt and pepper. Mix thoroughly and serve immediately or chill.
For the fish – if using frozen fish, thaw thoroughly and pat dry with paper towels.
Cut the fish into 4 good sized pieces for serving. Rub down fish with garlic clove (halved) and place in a shallow glass dish.
Pour 2 tablespoons lime juice over the fish, cover and allow to marinate in the refrigerator for 30 minutes. Turn after 15 minutes.
Position the fish on a greased grill rack over medium coals. Grill for about 10 minutes until fish goes flaky and turn halfway through.
Serve the hot fish immediately with the salsa poured over the top.
Why not go all -out Cuban and serve these Cuban crushed potatoes as a side to your delicious swordfish dish?
What you’ll need
16 new potatoes, left unpeeled
2 tablespoons olive oil
1 cup green pepper, chopped
3 minced garlic gloves
½ teaspoon black pepper
1 ½ teaspoons cumin
¾ cup green onion, chopped
½ cup cheddar cheese, grated
½ cup Monterey Jack cheese, grated
Cover the potatoes with water in a pan and lightly salt. Bring to the boil, then lower the heat, cover and simmer for 20 minutes. When they are tender, remove them from heat and drain.
Put the green pepper and a small amount of olive oil into a frying pan and saute until softened. Add in the minced garlic and cook for another minute.
Take a baking sheet and lightly grease. Place the potatoes on the sheet. Grab a cup and oil the bottom of it then use it to smash the potatoes – making sure you crush and not mash.
Liberally drizzle over some olive oil and sprinkle cumin, salt and pepper to taste. Add green peppers and onion onto the top of the potatoes, sprinkle with grated cheese and return to oven under a low heat. You only need the cheese to melt, not scorch so keep the pan low and remove after a couple minutes. Serve hot and bubbling deliciously alongside your swordfish.