Grilled Swordfish With Citrus Salsa

Grilled Swordfish With Citrus Salsa

Yield: 4 Servings

1 2 6 ounce swordfish steaks

1 ts Creole spice

6 inch corn tortillas,-cut

-into 1' thick strips

Salt and pepper

1/4 c   orange sections, -- zested

before cut

2 TB lemon sections, -- zested

before cut

2 TB lime sections, -- zested

before cut

1 TB shallots -- minced

1 TB olive oil

1 ts honey

1 TB cilantro -- chopped

Preheat the grill and the fryer. Season the fish with the spice.

Place on the grill. Fry the tortilla strips in the fryer for 3

minutes, drain and season with salt and pepper. (You want the strips

to be sort of crumbled up as they fry, they will be the nest for the

fish to sit on.) In a small bowl, combine the sections, shallots,

zest, olive oil, honey, and cilantro. Season with salt and pepper.

Remove the fish from the grill. Set up a nest with the tortilla

strips and place the fish on top. Top with the salsa.