Grilled Swordfish with Salsa MachaSteven Raichlen
Other Recipes from Planet Barbecue Episode 105: Mexi-que
You might call this peanut butter swordfish. You’d be doing it a great injustice. Yes, toasted peanuts figure prominently in the salsa, but so do two classic Mexican chiles and vampire-defying doses of garlic. But don’t take my word for it. The New York Times called salsa macha an “indispensable condiment.” Serve with all manner of grilled seafood and poultry.
Grilled Swordfish with Salsa Macha
- 4 swordfish steaks, about 2 pounds
- Sea salt and freshly ground black pepper
- 2 limes for squeezing over the fish, plus 4 wedges for serving
- Mezcal (optional)
- Extra virgin olive oil
- Salsa Macha (recipe here)
You’ll also need:
- Wood chips, unsoaked
1: Arrange the swordfish steaks in a baking dish. Season generously with salt and pepper on both sides. Squeeze the lime juice over it, turning the fish. Drizzle with mezcal, if using, and olive oil and marinate for 15 minutes.
2: Meanwhile, make the salsa macha.
3: Just before serving, set up the grill for direct grilling and heat to high. Brush and oil the grill grate. Add chips to your grill’s smoker box. Drain the fish. Arrange the fish on a grate and grill until sizzling, browned, and cooked through, 3 to 4 minutes per side. Give each filet a quarter turn half way through to lay on a crosshatch of grill marks.
4: Spoon the macha over a platter and arrange the fish on top. Add a wedge of lime to each steak.
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