4 5-oz swordfish steaks (cente
1 Ruby red grapefruit; peeled
2 Oranges; peeled & sectioned
2 Limes; peeled & sectioned
1 Lemons; peeled & sectioned
1 c Red, green, and yellow bell
1 md Red onion; finely diced
1 tb Cilantro; chopped
1 tb Mint; chopped
1 oz Tequila
1 tb Corn oil
1 ds Salt
1 ds Black pepper
Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time: 1:00 STEP ONE: Prepare the Citrus Salsa– Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours. STEP TWO: Grill the Swordfish– Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill. STEP THREE: Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.