Tampico-Style Grilled Swordfish Medallions
- 4
- 10 minutes
- 5 minutes
Ingredients:
2 pounds fresh swordfish loin skinned, trimmed 3 inches wide and sliced into ¼-inch-thick medallions
2 tablespoons olive oil
Kosher salt to taste
Cracked black pepper to taste
Instructions:
Preheat grill to medium high.
Coat with olive oil and season with salt and pepper. Place on well-oiled grill and grill 1 to 2 minutes on each side. Use a wide spatula to turn the medallions. Arrange on individual plates or on a large serving platter. Top with Roasted Poblano and Mango Salsa.