2 swordfish fillet (1 inch-thick)
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
Watermelon and Mango Salsa:
2 cups seedless watermelon, diced
1/2 cup mango, diced
1 small shallots, minced
1 whole jalapeno peppers, seeded and finely diced
1/8 cup green onions, thinly sliced
1 tablespoons Agave nectar
1 tablespoons fresh lemon juice
Heat pan in medium-high heat. Melt butter and olive oil. Sear swordfish fillet 3-4 minutes each side. Seat aside and keep it warm.
Combine all watermelon and mango ingredients . Toss well.
Top salsa on pan-seared swordfish.
*Swordfish for me is like the steak of the sea, very thick and meaty. We eat red meat not that often but if we do we really make it extra special same with fish steaks. Adding the watermelon salsa lifts up the dish. enJOY!!!