Recipe Page for "SalsaKiss"

Taste the Southwest.

Chef Mark Miller presents:

Recipe for "Grilled Swordfish with Quick Corn-Poblano-Lime Sauce"
Serves 4

Marinade

Zest of 1 lemon, removed with a vegetable peeler and finely chopped
˝ cup virgin oil
3 tablespoons chopped fresh cilantro
2 cloves garlic, thinly sliced
˝ teaspoon freshly ground black pepper
Ľ teaspoon sea salt

4 swordfish steaks, 1 inch thick (about 8 ounces each)

Quick Corn-Poblano-Lime Sauce

1 cup chicken stock or vegetable stock (page 234 "Red Sage")
2 very fresh poblano chiles, roasted, peeled, seeded, and diced (page 240 "Red Sage")
2 cups corn kernels, including the corn germ, cut from 2 large, very fresh ears of corn
Ľ teaspoon salt
Ľ teaspoon freshly ground black pepper
1/8 teaspoon sugar
2 tablespoons unsalted butter
Juice of 1 lime

To prepare the marinade: Mix all the ingredients together with a whisk. Pour over the swordfish steaks and marinate for half an hour.

To prepare the corn sauce:
Click here for recipe.

To prepare the swordfish:
Click here for recipe.

Serving suggestions:
Serve with an arugula and oven-roasted tomato salad or with ranch salad.

**These recipes are taken by permission as an excerpt from the book Mark Miller's "Red Sage: Contemporary American Cuisine" from Ten Speed Press, Publishers and Coyote Cocina. All applicable rights reserved. To purchase this or any of the ninecook books, click here or contact Ten Speed Press.

Recipe page archives, click here.

Back to the top

Home Page, click here