4 5-oz swordfish steaks (cente
1 ruby red grapefruit, peeled
2 oranges, peeled & sectioned
2 limes, peeled & sectioned
1 lemons, peeled & sectioned
1 cup red, green, and yellow bell
1 medium red onion, finely diced
1 tbsp cilantro, chopped
1 tbsp mint, chopped
1 oz tequila
1 tbsp corn oil
1 dash salt
1 dash black pepper
Directions
Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation
Time: 1:00 STEP ONE: Prepare the Citrus Salsa-- Mix all ingredients
except swordfish, corn oil, salt, and pepper and let marinate for a
couple of hours.
STEP TWO: Grill the Swordfish-- Season the swordfish steaks with salt
and pepper to personal taste. Brush lightly with one tablespoon corn
oil. Grill.
STEP THREE: Spoon the Citrus Salsa over the charbroiled swordfish
steaks. Garnish with mint sprigs. Serve with saffron rice, fresh
asparagus, and baby carrots.
Servings: 4 servings
Charbroiled Swordfish With Citrus Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Fruit; Grilling
The History of Recipes
Experts have found proof that recipes existed way back into the far past, at least as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into starters, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient chefs were skilled in the use of many different herbs and spices, including many that are still in use today such as bay, mint and dill. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an increase in manuscripts on food, the majority of which are kept safe in private collections. By the arrival of the 1900s, cooking books are in great demand, mostly as a result of increased literacy, more free time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Charbroiled Swordfish With Citrus Salsa recipe.
