Bradley Fisher, Executive Chef at the Berkshire Country Club in Reading, Pennsylvania and the winner of a Crown Verity grill at the Chef To Chef Conference shares his recipe of the first meal he prepared on his new grill!
Notes from the Chef: This recipe is full of flavor and very simple. The salsa is extremely versatile and could be used with many different types of proteins such as salmon, grilled chicken or halibut. I served the dish with a potato puree for this photo but it would be great with roasted red skin potatoes as well. I recommend preparing the salsa the day before. This will allow the flavors to marry nicely as well as make it easier on you the day that you are actually preparing the dinner for your friends and family.
- 4 – 8oz Pieces of Fresh Swordfish (1 inch thick)
- 1 tsp. Canola Oil (To oil the fish)
- Kosher Salt and Fresh Ground Black Pepper
- 2 Ripe Mangos – Medium Dice
- 2 Cups Watermelon – Medium Dice
- 1 Tbsp. Red Onion – Small Dice
- 2 Scallions – Sliced
- 1 Tbsp. Honey
- ½ Bunch Fresh Cilantro – Chopped
- 1 Tbsp. Rice Wine Vinegar
- 1 Tbsp. Extra Virgin Olive Oil
- Pinch Salt
- Season swordfish with kosher salt and cracked black pepper and the oil.
- Pre-heat the grill.
- Grill the swordfish for 4-5 minutes per side.
- Remove the fish from the grill and allow to rest 5 minutes before plating.
- Combine all the ingredients for the salsa and check the seasoning. This salsa can be made up to three days prior to eating it and kept in the refrigerator.
- Plate the swordfish and top with the salsa.
- Garnish with additional cilantro leaves or micro cilantro.