Michelle Weber
Tired of the same seafood? Well tonight, we are dropping the anchor at Regatta in Cotuit. But we are not sailing, we grilling in a summer favorite: swordfish.
The Chef: Weldon Fizzel
The Restaurant: The Regatta of Cotuit on Cape Cod
The Dish: Grilled Swordfish served with Citrus Salsa
INGREDIENTS:
4 6oz swordfish steaks
2 Tablespoons olive oil
To taste: Kosher salt
1 Orange (Cut out segments)
1 Grapefruit (Cut out segments)
1 Tablespoon Fresh Cilantro- Rough Chop
1 Teaspoon Honey
1 Teaspoon Cracked Peppercorn
2 cups potato sticks or rice (Optional) or rice
METHOD:
Rub steaks with 1 tablespoon of olive oil and season with kosher salt. Grill on medium high heat for 10 minutes( for one inch thick pieces) turning every 2 minutes.
For salsa: In a bowl combine Orange segments, Grapefruit segments. Add 1 Tablespoon Fresh Cilantro, 1 Teaspoon Honey, & 1 Teaspoon Cracked Peppercorn, and stir.
When swordfish is done place on potato sticks if desired, top with salsa and drizzle olive oil.
Enjoy a perfect summer dish.
The Regatta of Cotuit on Cape Cod
4631 Falmouth Road (Route 28)
Cotuit, Ma. 508.428.5715
