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Restaurant
quality...
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MANGO SALSA: |
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1
whole |
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mango, diced tomatoes |
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1
small |
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red
onion, diced |
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1
bunch |
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chopped cilantro |
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1
bunch |
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chopped green onions |
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diced jalapeños (optional)
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MAIN DISH: |
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½
lb |
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wild
rice |
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1½
lbs |
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swordfish, cut into 4 steaks |
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1
whole |
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carrot, peeled and diced in ¼" pieces |
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2
ribs |
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celery, diced in ¼" pieces |
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2
whole |
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shallots, diced in ¼" pieces |
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2
Tbs |
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olive oil |
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salt
and pepper to taste |
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½
whole |
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pineapple, cut into 4 wedges |
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1 |
Prepare
Salsa: Mix all ingredients and season to taste.
Add jalapeños for heat, if desired. Chill until
ready to serve. |
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2 |
In a
saucepan over high heat, boil the wild rice
until the grains get puffy like popcorn. Rinse
with cold water and reserve. |
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3 |
In a sauté
pan over high heat, sauté carrots, onion and
celery in the olive oil. When vegetables are
translucent, add the wild rice and seasoning to
taste and cook until rice is warm. |
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4 |
Grill
swordfish and pineapple on hot grill. |
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5 |
Scoop rice
onto four plates, top with grilled swordfish and
a dollop of mango salsa. Garnish with grilled
pineapple. |
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Servings: 4 |
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