The Persian Lime Olive Oil and Coconut White Balsamic remains one of my main go-tos for seafood and fish -- but it is also delicious on chicken, salads and veggies.
There's so much to share on this delicious pairing but try the swordfish first ... and look for our halibut recipe as well!
* allow the time for the marinating-- the rest takes minutes!
Place balsamic vinegar, jalapeno pepper, cilantro, zest and ginger in a blender and blend until the mixture is smooth.
Add the olive oil and blend to emulsify.
Pour half the mixture into a bowl (reserve the other half for drizzling later).
Marinade the fish in the bowl of mixture for 30 minutes to 1 hour.
After the fish is marinated, discard the marinade.
Heat the grill to high.
Skewer the swordfish and grill for 4-5 minutes each side until just cooked through.
Spoon the reserved sauce onto a platter and top with skewers. Drizzle more on top.
Season with salt and pepper then serve.
Ingredients
Directions
Place balsamic vinegar, jalapeno pepper, cilantro, zest and ginger in a blender and blend until the mixture is smooth.
Add the olive oil and blend to emulsify.
Pour half the mixture into a bowl (reserve the other half for drizzling later).
Marinade the fish in the bowl of mixture for 30 minutes to 1 hour.
After the fish is marinated, discard the marinade.
Heat the grill to high.
Skewer the swordfish and grill for 4-5 minutes each side until just cooked through.
Spoon the reserved sauce onto a platter and top with skewers. Drizzle more on top.
Season with salt and pepper then serve.
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