SEASON PREMIERE TUESDAY SEPT 5 1e|12c|p

Grilled Swordfish With Mojo

Clinton Kelly
|
Servings: 4
|
easy
|
45 to 60 min
Part 1 of 2

This grilled swordfish is light and fresh!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Swordfish With Mojo
  • 4 cups yucca (peeled and cut in 1-inch cubes)
  • 2 onions (peeled and sliced)
  • 4 swordfish steaks (1-inch thick, about 6 ounces each)
  • 1/4 cup olive oil
  • 1 lemon (juiced)
  • kosher salt and freshly ground black pepper (to taste)
Mojo Sauce
  • 5 cloves garlic (peeled)
  • 1/3 cup lime juice
  • 1/3 cup orange juice
  • 1/4 red onion (peeled and sliced)
  • 1/2 teaspoon ground cumin
  • 1/4 cup olive oil
  • 1/4 cup cilantro (leaves only)
  • 2 tablespoons parsley (leaves only)
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • Bring a large pot of salted water to a boil. Add yucca and cook until tender, about 8-10 minutes. Drain, pat dry, remove to a bowl and set aside.
  • In a large sauté pan add olive oil and heat over medium heat. Add onions and cook until translucent, tender and buttery about 5-7 minutes. Remove to bowl with yucca and toss to combine (add a drizzle of olive oil if necessary).
  • Preheat grill pan to medium-high heat. Brush fillets with olive oil, and squeeze over lemon juice. Season swordfish fillets with salt and pepper. Place on the grill and allow to cook until charred, about 4 minutes. Flip and cook on the other side, another 4 minutes.
  • To serve, spoon onions and yucca onto plate and top with a piece of swordfish. Spoon mojo sauce over the top.
  • For Mojo Sauce: in the bowl of a food processor, add garlic, lime juice, orange juice, red onion, and cumin and pulse until finely chopped. While the machine is running, stream in olive oil. Add cilantro and parsley and pulse until finely chopped. Season with salt and pepper.
  • Tips:
    - Add your favorite herb or fresh fruit juice to the mojo sauce to customize your flavor!
    - If you can't find yucca, use a russet potato or a sweet potato.

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