Grilled Swordfish

This bright salsa is a perfect combination of swordfish, but you can replace it with other fish. Our vegetarian version goes a bit Caribbean like a black bean and lettuce wrapped salsa.
Smarts: These summer salsas are great for a lot of things. Enjoy protein or taco salsa.

• Ingredient:

Grilled swordfish with mango salsa:Jalapenos - 1, pomegranate Cucumber-Persian 2, Diced (Ordinary Cucumber or English Cucumber) Mango - 1, diced Red chilli - 1, diced Basil - a young man, chiffon Limes - 2, lime juice, wedge of other kind Honey - 2 teaspoons Sliced swordfish - 1 lb, washed and dried (tilapia, mahi-mahi, or even salmon) Cooking oil - To brush your teeth Orzo (or Zucchini Pasta) - 2 meals: Orzo - 1 1/3 cup, uncooked

• Prepare: Jalapenos / Cucumber / mango / red pepper / basil - Prepare as directed. (Can be done before 3 days) Salsa - Mix together jalapenos, cucumber, mango, red pepper and basil. Sprinkle with lemon juice, honey and some salt. Cover and refrigerate until ready to serve. (Can be done before 3 days) Swordfish - Defrost, wash and dry. Brush with some oil and sprinkle some salt and pepper.
• Make: Boil a pot of boiling water. Serve generously and add pasta (this is enough for tomorrow's dinner). Cook until tender, tender but not watery. Drain and store half for tomorrow's dinner. If the swordfish on the grill: bake before to 500F (260C) degrees, keep a portion on fire higher and another part on lower temperature. Clean the net and add swordfish to the higher heat. Sear on both sides for 2 to 3 minutes (keep the lid closed). Move to a lower temperature and cook for 3 to 5 minutes with the lid closed. If making swordfish on the stove: Heat the pan or pan over medium heat. Add the swordfish to the hot pan and dry for 3 to 5 minutes on each side. Remove from pan and cover with foil until ready to serve. Top swordfish with salsa and enjoy with lemon wedge and orzo (remember to save half an orzo for tomorrow).

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