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food, drink, monkeys, and beats from the dairy air of mondovi, wisconsin, the streets of minneapolis, and the sands of bondi beach, australia
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AIM is pntyrdr1 Email Seppo: kris dot sipe at gmail dot com
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Sunday, October 17, 2004
Grilled Swordfish with Mango Salsa  It's one of the biggest food cliches of all time. A restaurant is described on some three run sitcom as pretentious because of it's inclusion of this "California Cuisine" classic. The truth is, it has remained on the menus of fantastic restaurants because it is easy and a perfect combination. Swordfish is a meaty white fish, and it's flavour holds the yummy bits of the ocean, without tasting even remotely "fishy." The sweetness of the mango brings it to us top dwellers. So.... put down that copy of "The Da Vinci Code" and join the party. Those of you emailing about easy recipes should find this one takes about 20 minutes, and is really hard to muck up.
 ingredients:
2 Swordfish Steaks 3 Roma or Vine ripened Tomatoes 1 Mango Fresh Coriander (Cilantro) 1 Small Red Onion 2 Tablespoons White vinegar 2 Tablespoons Olive Oil Salt and Pepper to Taste 1 Red Chili I like to make the salsa about an hour before grilling the fish, so it marinates a bit. Simply chop up your tomatoes, mango, coriander, onion and mix them together in a bowl. Add your olive oil and vinegar. Add salt and pepper to taste and stir. DONE!!! To grill the fish, drizzle it with olive oil and season with salt and pepper. Using an outdoor barbecue or grill pan, cook for about 3 - 4 minutes. Place the fish on a bed of baby spinach, add your salsa and garnish with coriander. Welcome to Newport, kids... 
... Seppo 9:14 pm...
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