Cooking in Small Spaces: Join Lauren and Denise Medved, author of The Tiny Kitchen Cooking and Entertaining cookbook and founder of The Metropolitan Cooking & Entertaining trade show for tips to transfer the stress and intimidation of cooking and entertaining into memorable and fun experiences. Learn how to make Gazpacho and Swordfish with a Tropical Salsa.
Swordfish with tropical Salsa
4 swordfish steaks (6-8 oz and 1 in thick each)
1 mango, finely diced
1/2 cup finely diced pineapple
1 jalapeno pepper, finely diced
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro
Prepare the grill for direct-heat cooking
Combine the mango, pineapple, jalapeno, lime juice and cilantro. Mix well.
Refrigerate until ready to use.
Place the swordfish steaks on the grill. Grill for 5 minutes. Turn and grill for an additional 5 minutes. Remove from the grill.
Serve swordfish steaks topped with a spoonful of tropical salsa and accompany with assorted veggies on the grill.
Don't forget to go to the show and come by my booth at 404!