Grilled Swordfish Verde

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 cup thinly sliced green onions
3/4 cup (packed) cilantro leaves
3 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lime juice
1-1/2 Tbsp. grated lime peel
1-1/2 Tbsp. golden brown sugar
2 Tbsp. coarsely chopped seeded jalapeno chiles
6 (8oz.) swordfish steaks (about 3/4″ thick)
1 cup hickory smoking chips, (soak in water 30 minutes and drain)

Instructions:

Blend the first 7 ingredients in a food processor until almost smooth. Season with salt and pepper. Pour the marinade into a 13″x9″x2″ glass baking dish and add the swordfish steaks, turning to coat. Cover and refrigerate for 2 hours or let stand at room temperature for 1 hour, turning the steaks twice.

Prepare the barbecue (medium heat).

Place the smoking chips in an 8″x6″ foil packet with an open top. Set the packet on top of the coals for about 5 minutes before grilling. Grill the fish until it has cooked through, basting the steaks often with the marinade, about 4 minutes per side.