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Grilled Swordfish and Fiddleheads with Tomato Basil Salsa Recipe

Grilled Swordfish and Fiddleheads with Tomato Basil Salsa Recipe

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Grilled Swordfish and Fiddleheads with Tomato Basil Salsa

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Ingredients:

Serving

3 fresh limes
3 cloves garlic, lightly crushed with the side of a knife blade and quartered
1 - oz peeled fresh ginger root (1 to 1 1/2-inch piece) and cut into 1/4-inch cubes
1/2 cup rice vinegar
1/4 cup soy sauce
6 scallions , sliced on the bias
2 lb cleaned swordfish, skin removed and cut into blocks
1/4 cup olive oil
salt and freshly ground black pepper
16 fiddleheads (new shoots of ostrich ferns), swirled in cold water and rubbed with your fingers to remove fuzzy covering
2 tbsp rice wine vinegar
1 garlic clove, lightly crushed with the side of a knife blade and quartered
1/2 tsp dijon mustard
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
2 tsp soy sauce
1 tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup packed fresh basil leaves
2 large ripe tomatoes , seeds removed and diced into 1/4-inch pieces
2 shallot cloves, diced small
3 to 5 scallions, white and tender green parts only , sliced on the diagonal into 1/2-inch pieces
salt ( if needed) and freshly ground black pepper

Directions:

To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	476.25 Kcal (1994 kJ)
Calories from fat	334.57 Kcal
		% Daily Value*
Total Fat	37.17g	57%
Cholesterol	74.83mg	25%
Sodium	692.73mg	29%
Potassium	791.75mg	17%
Total Carbs	12.71g	4%
Sugars	5g	20%
Dietary Fiber	2.76g	11%
Protein	25.87g	52%
Vitamin C	19.7mg	33%
Iron	1mg	6%
Calcium	47mg	5%

Amount Per 100 g
Calories	162.04 Kcal (678 kJ)
Calories from fat	113.83 Kcal
		% Daily Value*
Total Fat	12.65g	57%
Cholesterol	25.46mg	25%
Sodium	235.69mg	29%
Potassium	269.38mg	17%
Total Carbs	4.32g	4%
Sugars	1.7g	20%
Dietary Fiber	0.94g	11%
Protein	8.8g	52%
Vitamin C	6.7mg	33%
Iron	0.3mg	6%
Calcium	16mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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