A bright avocado and grapefruit salsa nicely balances rich, meaty swordfish spiced with chili powder and cayenne.
WHY THIS RECIPE WORKS: For a quick but satisfying weeknight dinner, we started with meaty swordfish, a fish with an assertive flavor that fares well in robustly flavored dishes. One-inch-thick steaks made it easy to brown the fish nicely without overcooking. For bold flavor, we brushed the steaks with a chili powder and cayenne–spiced oil. To get a nice char and get dinner on the table fast, we took advantage of the intense heat of the broiler, which cooked the steaks in less than 10 minutes. A tangy grapefruit and avocado salsa gave the fish a burst of fresh flavor. Try to purchase swordfish steaks that are about 1 inchthick; if the steaks are thicker or thinner, be sure to adjust the cooking time as needed. Other firm-fleshed fish such as bluefish, red snapper, or grouper can be used in place of the swordfish. If you can find ruby red grapefruit, its color and tangy sweetness work well in this dish.
You will need :
½ avocado, cut into ½-inch pieces
1 small shallot, sliced thin
1 tablespoon minced fresh mint
1½ teaspoons lime juice
Salt and pepper
1 tablespoon vegetable oil
1 teaspoon chili powder
Pinch cayenne pepper
2 (6- to 8-ounce) skinless swordfish steaks, 1 inch thick
Salt and pepper
1. FOR THE SALSA: Cut away peel and pith from grapefruit. Cut into 4 wedges, then slice each wedge crosswise into ½-inch-thick pieces. Combine grapefruit, avocado, shallot, mint, and lime juice in bowl and season with salt and pepper to taste; set aside.