This relish is intended to accompany simply grilled seafood. Of course, it can also be used over chicken, pork, etc.
| Serves 4 |
- 4 6-oz steaks domestic wild-caught swordfish
- oil for coating
- salt and pepper for seasoning
- 2 Ruby Red grapefruits, peeled and segmented
- 1 Thai red chile, minced fine (more or less depending on tolerance)
- ½ tsp honey (try a darker honey, such as chestnut
- or buckwheat)
- 1 Tbsp chopped fresh mint
- zest of ½ lime
| Preparation | Bring the swordfish fillets to room temperature. Lightly coat with oil. Season with salt and pepper. When fire is medium-hot, place swordfish on well-cleaned and lightly oiled grill grate. Depending on thickness of fillet and heat of fire, grill for 3 to 4 minutes on each side. Allow to rest for 5 minutes (covered) before serving.
Slice the ends from the grapefruits and remove rind and pith. With a sharp paring knife cut the fruit from the membrane, avoiding seeds. Place in a small bowl and add minced chile, honey, chopped mint and lime zest. Toss well and serve as a bed for the swordfish.