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mesquite wood chips lime juice extra-virgin olive oil garlic Swordfish salt vegetable oil tomato salsa flour tortillas
Viewed: 31 - Published at: 7 years agoIngredients
- 1 cup mesquite wood chips
- 3 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- Four 3/4-inch-thick swordfish steaks (about 6 ounces each)
- Salt and freshly ground pepper
- Vegetable oil, for the grill
- Charred Tomato Salsa
- Warm flour tortillas, for serving
Method
- Soak the wood chips in water for 1 hour; drain.
- Meanwhile, in a large, shallow baking dish, combine the lime juice with the olive oil and garlic.
- Add the swordfish, season with salt and pepper; turn to coat.
- Refrigerate for 20 minutes.
- Light a grill.
- If using charcoal, scatter the wood chips over the coals.
- If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top.
- Place the package near the flames and heat until smoking.
- Lightly brush the grate with vegetable oil.
- Grill the swordfish until just cooked through, about 4 minutes per side.
- Serve with the Charred Tomato Salsa and warm flour tortillas.
