Citrus Grilled Swordfish with Avocado Citrus Salsa

My dinner tonight was so delicious I just have to share. I combined a few different recipes and came up with this yummy light concoction that I think I will make weekly this summer.
Buon Appetito!

CITRUS MARINATED SWORDFISH

16-24 oz swordfish steak (or 2-3 8 oz steaks)

1/2 c orange juice (use the juice from the can below if you don't have fresh)
1 tbsp grated orange rind
1/2 cup oil (olive, canola, vegetable, whichever you like best)
3 tbsp soy sauce
3 tbsp sherry
1 tbsp fresh grated ginger
a few twists of fresh ground pepper
a splash of any other citrus juice you have on hand- pineapple from the canned fruit below
works great, or that orange-peach-mango juice blend is delicious too

Whisk all ingredients together in a bowl, dump into a bag or dish and immerse swordfish.
Refrigerate for at least an hour, up to overnight.
Grill on medium heat for about 10-15 min per inch, flipping halfway through grilling.
Baste with leftover marinade.
Cook fish until middle is opaque and not slimy and jelly like.
I cut mine in half after 12 minutes to check the middle and then let them cook a bit longer.
Put swordfish on a plate, pour some of the fruit salsa (below) on top, garnish with lime wedges and cilantro sprigs to make it look fancy.

SERVE WITH- Avocado Citrus Salsa (recipe below) poured on top, and don't forget a nice glass of white wine, maybe a fruity New Zealand Sauvingnon Blanc, like our dear friend Kim Crawford makes

ALSO WORKS WITH- Chicken, Mahi Mahi


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AVOCADO CITRUS SALSA

1 large avocado, diced
1 small can mandarin orange segments (use fresh if you can find...about 4-6)
3 tbsp orange juice (use can juice if you don't have any, or substitute another citrus)
1 can pineapple chunks (use fresh if you have)
2 large mangoes, diced (get the precut ones if you see them, i think they're a pain to cut)
1/3 c diced red onion
2 small hot peppers, thinly sliced, remove some seeds to control heat
1/3 c chopped fresh cilantro
juice from a lime
1 tbsp zest from above lime
2 tbsp olive oil
a sprinkle of sugar
a sprinkle of salt
a good sprinkling of pepper

Gently mix all ingredients in a bowl. Refrigerate for awhile. Pour over grilled swordfish. Eat. Enjoy.

This also works nicely with a red bell pepper, if you like them, and happen to have one around.

SERVE ON TOP OF - Grilled Swordfish, Chicken, Mahi Mahi
or just eat it alone as a cold salad.

Thai Cucumber Salad with Peanuts and Chili Recipe

One of the best salads EVER!!!

Prep time - about 20 min
Marinating time - 45 min to overnight (it ages really well over the next week)
Serves 4-6
Vegetarian if you omit the fish sauce

SHOPPING LIST
3-4 medium cucumbers

2 tbsp white vinegar
2 tsp (fine) white sugar (Caster works great in this recipe, Chunky raw brown doesn't)
1-2 tbsp red chili sauce (I dig Sriracha or Sambal Oelek, or,make your own... see bottom)
1/2 red onion, diced
1/2 cup fresh cilantro, chopped (plus, reserve small handful to sprinkle before serving)

1 tbsp fish sauce
1 c roasted peanuts, chopped (can chop in blender / food processor, but i use a potato masher like a mortar and pestle, or just put them in a ziploc bag and whack them with something ) (reserve a small handful to sprinkle on top)
2 tbsp crisp fried garlic (avail prepackaged near produce dept at Jimbo's if you don't feel like frying/ roasting your own)
1/2 tsp chopped chili (little red guys, fresh is best, dried works fine, but add some before marinating and taste. they get hotter with time)


HOW TO
1- Peel cucumbers...Slice them in half lengthwise...Use a spoon or melon baller to scoop seeds out
2- Slice cucumbers...Thinly works, but i find I like them chunkier, about the width of my pinky (thicker chunks will keep better longer so use them if storing. if serving immediately, thinner slices will marinate faster. If you mix up the thickness a bit,you get a nice varied texture)
3- In a small bowl, slowly add white sugar to vinegar, stirring until dissolved
4- In a larger serving bowl, pour in vinegar sugar mixture... Mix in chili sauce, onion, cilantro,and cucumbers (Try adding a little chili sauce at a time...2 tbsp can be nice & spicy)
5- Let it marinate for awhile... The longer it sits, the tastier it gets. An hour is totally fine, 2-3 would be ideal
6- Just Before Serving, add the Fish Sauce, Crisp Garlic, Chopped Chili, Chopped Peanuts ... Mix well,and sprinkle some peanuts and cilantro on top


CHILI SAUCE

SHOPPING LIST
6 Large fresh red chilies
1/4 c white vinegar
1/3 c caster sugar (superfine white)
1 tsp salt
4 cloves garlic, chopped
2 tsp fish sauce


HOW TO
1- Trim stems from chilies, cut chilies open ( For milder flavor, remove some seeds)
2- Soak chilies in hot water for 15 minutes
3- In food processor or blender, combine chilies with everything else, except the fish sauce...
Blend until smooth
4- Transfer mixture to small pan and cook over medium heat for 15 minutes...Stir frequently
Mixture will thicken
5- Allow to cool, then stir in fish sauce

**To make sweet chili sauce, just increase sugar to 1 cup