Grilled Swordfish with Cucumber Lime Salsa
You can never have too many Mexican recipes, so give Grilled Swordfish with Cucumber Lime Salsan a try. This recipe serves 1. One serving contains 112 calories, 1g of protein, and 4g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up lime juice, honey, vegetable oil plus additional, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Stir together lime juice, honey, oil, and coriander in a shallow dish.
Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
Remove peel, including all white pith, from lime with a sharp paring knife.
Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke.
Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side.
Salsa can be made 2 hours ahead and chilled, covered.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.
Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir
The 2016 vintage of their Emerald Ridge Pinot is especially focused and lively, beautifully showcasing its Green Valley roots. Bright cherry, cigar box, and rhubarb pie aromas lead the way, followed by darker scents of blueberry, blackberry, and raspberry blossom after time in the glass. Savory notes of thyme, cardamom and clove provide an extra layer of complexity. The mouth is full of sweet cherry/berry plush fruit, carried on firm tannins, giving the wine that lusciousness that keeps you coming back for more. Dark cherry pie with nutmeg spice echoes in the energetic finish. The salty, tangy notes of an aged goat cheddar bring out the sweet fruit in the wine, as does a savory smoky glazed ham, or mushroom bruschetta.