Grilled Swordfish Easy Recipe | Fish Recipes
Recently the California’s Coastal Conservation Association held its first kayaking tournament, The Battle of the Bays, in San Diego. My old kayaking buddy, Jim Salazar was coordinating the effort, so I offered to help him in the cooking department. Jim handed me 50-pounds of fresh swordfish. He proposed we make tacos. I proposed we make them memorable.
I love making and serving Nopal Cactus Salsa. It’s tasty, old world, and definitely memorable. On fish, it’s a great an opportunity for people to try something they’ve never tried. At the tournament, everyone loved the cactus salsa!
There’s a whole array of Mexican foods that use nopales cactus. The combination of seafood and nopales seem to go hand-and-hand. Just ask any native Mexican. They’ve been been eating that combo for generations. Find out why Mexico is crazy for nopales and fish by creating this recipe with your next catch
You’ll be blown away at how easy it is to make, and how many of your family and friends will love it!
Cactus Salsa and Grilled Swordfish
- 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
- 2 Habaneros
- 5 Limes juiced
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- Combine all the ingredients of the marinade and stir vigorously until the oil completely mixes and the marinade turns a milky white. Place your fish in a plastic zip lock bag and cover with the marinade for no more than 2 hours.
- Place all the ingredients for the cactus salsa on the grill, except the limes, (or in a frying pan, no oil needed) until the vegetables become charred and soft. Then, coarse chop the ingredients and add them to mixing bowl. Now add the lime juice, salt and pepper. Mix and refrigerate while grilling the swordfish.
- Grill the marinated swordfish for 3-5 minutes per side over hot coals.
- Serve by first plating the fish, then adding a liberal amount of cactus salsa over the fish. Be sure and add plenty of the cactus salsa juice over the fish as well.
Enjoy, and don’t be afraid to create other Mexican cactus dishes.