Swordfish Steaks with Tangerine Salsa
 
Makes 4 servings
Ingredients
  • ¼ cup soy sauce
  • 2 teaspoons fresh lime zest, divided
  • ¼ cup fresh lime juice, divided
  • 2 tablespoons plus 1 teaspoon agave nectar, divided
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon plus 1 teaspoon grated fresh ginger, divided
  • 1 tablespoon grated fresh garlic, divided
  • 1 teaspoon ground black pepper, divided
  • 4 (6-ounce) swordfish steaks (approximately ¾-inch-thick)
  • 1½ teaspoons kosher salt, divided
  • 4 tangerines, peeled and chopped into ½-inch pieces (approximately 1½ cups)
  • ¼ cup chopped fresh cilantro
  • ¼ cup finely chopped red onion
  • 1 tablespoon finely minced seeded jalapeño
  • Lime wedges
Instructions
  1. In a shallow dish, whisk soy sauce, 1 teaspoon lime zest, 2 tablespoons lime juice, 2 tablespoons agave nectar, 1 tablespoon olive oil, 1 tablespoon ginger, 2 teaspoons garlic, and ¼ teaspoon pepper. Place swordfish in marinade; cover and refrigerate for 30 to 45 minutes, turning fish halfway through.
  2. In a medium bowl, whisk ½ teaspoon salt, ¼ teaspoon black pepper, remaining 1 teaspoon lime zest, remaining 2 tablespoons lime juice, remaining 1 teaspoon agave nectar, remaining 2 teaspoons olive oil, remaining 1 teaspoon ginger, and remaining 1 teaspoon garlic. Fold in tangerines, cilantro, onion, and jalapeño. Cover and refrigerate until ready to use.
  3. Heat a cast-iron grill pan over medium-high heat, and spray with cooking spray.
  4. Remove swordfish from marinade, pat dry, and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper. Add swordfish to pan and cook until grill marks form and an instant-read thermometer inserted in thickest portion registers 145°, about 2½ minutes per side. Serve with tangerine salsa and lime.
Recipe by Victoria at https://victoriamag.com/swordfish-steaks-with-tangerine-salsa/