Skewered Marinated Swordfish And Cucumber

Recipe Ingredients

6		Pickling cucumbers - trimmed and peeled
		Salt
2		Cilantro - leaves only
3 oz	85g	Achiote paste
1/2 cup	118ml	Freshly squeezed orange juice
1/2 cup	118ml	Freshly squeezed lime juice
8		Garlic cloves - roughly chopped
1 1/2 tablespoons	22ml	Black peppercorns
2 lbs	908g / 32oz	Skinless Swordfish fillet
2		Red chard, stemmed, and cut into large pie
1/2 cup	118ml	Lime-Olive Oil Dressing - see * Note

Recipe Instructions

* Note: See the "Lime-Olive Oil Dressing" recipe which is included in this collection.

Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half-moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes.

Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth.

Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes.

Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.

This recipe yields ? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6130 broadcast 08-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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