Important: If using a gift card that does not cover your entire purchase, or if using multiple gift cards, please call us at (207) 775-0251 ext. 2, to place your order. Thank you! Dismiss
1swordfish lbskin and blood line removed, cut into 1/2" pieces
1 1/2cupsfreshly squeezed lime juice
1/2cupfreshly squeezed orange juice
1-2jalapeno peppersstemmed, seeded and finely chopped
1medium red oniondiced
2medium tomatoesdiced
1large avocadopeeled, pitted and diced
1/2cupcilantroleaves only, chopped
1/4cupolive oil
1/3cupgreen olivespitted, chopped
salt to taste
freshly ground black pepper
Instructions
Place swordfish pieces into a large glass bowl. Combine the fish, lime juice, and onion. Let marinate in refrigerator for 3-4 hours until fish no longer looks raw in center. Drain and discard lime juice. In a large bowl combine tomatoes, jalapeños, cilantro, green olives, and olive oil. Stir in the fish and season with salt and pepper. Add the orange juice, if too bitter you can add a bit of sugar. Toss well and chill. Just before serving gently stir in avocado.
This a perfect recipe. It actually rivals the miso-glazed sablefish recipe.
I’ve made it twice; the second time I only marinated the swordfish in the lime juice for half the time; that was marginally better and obviously faster. Note that the small cubes of fish get BIGGER by maybe 40%!
I made one addition: about 2 Tbs of finely chopped homemade preserved lemon for the occasional kick since my WF jalapeños were pretty tame. Next up? Maybe a more interesting fish for a … fishier dish. I happen to love mackerel but that might be weird.
Kit says:
This a perfect recipe. It actually rivals the miso-glazed sablefish recipe.
I’ve made it twice; the second time I only marinated the swordfish in the lime juice for half the time; that was marginally better and obviously faster. Note that the small cubes of fish get BIGGER by maybe 40%!
I made one addition: about 2 Tbs of finely chopped homemade preserved lemon for the occasional kick since my WF jalapeños were pretty tame. Next up? Maybe a more interesting fish for a … fishier dish. I happen to love mackerel but that might be weird.
Thank you, Harbor Fish!!
John Dory says:
Thank you Kit! Thanks for the input, preserved lemon does sound like an interesting addition! Red Snapper makes a great ceviche too.