Grilled Swordfish and Fiddleheads with Tomato Basil Salsa

Ingredients

• 3 fresh limes
• 3 cloves garlic, lightly crushed with the side of a knife blade and quartered
• 1-ounce peeled fresh ginger root (1 to 1 1/2-inch piece) and cut into 1/4-inch cubes
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 6 scallions, sliced on the bias
• 2 pounds cleaned swordfish, skin removed and cut into blocks
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 16 fiddleheads (new shoots of ostrich ferns), swirled in cold water and rubbed with your fingers to remove fuzzy covering
• 2 tablespoons rice wine vinegar
• 1 garlic clove, lightly crushed with the side of a knife blade and quartered
• 1/2 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 teaspoons soy sauce
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 cup packed fresh basil leaves
• 2 large ripe tomatoes, seeds removed and diced into 1/4-inch pieces
• 2 shallot cloves, diced small
• 3 to 5 scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces
• Salt (if needed) and freshly ground black pepper

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag