Ingredients Jump to Instructions ↓

  1. 6 Pickling cucumbers - trimmed and peeled Salt

  2. 2 Cilantro - leaves only

  3. 3 oz 85g Achiote paste

  4. 1/2 cup 118ml Freshly squeezed orange juice

  5. 1/2 cup 118ml Freshly squeezed lime juice

  6. 8 Garlic cloves - roughly chopped

  7. 1 1/2 tablespoons 22ml Black peppercorns

  8. 2 lbs 908g / 32oz Skinless Swordfish fillet

  9. 2 Red chard, stemmed, and cut into large pie

  10. 1/2 cup 118ml Lime-Olive Oil Dressing - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Lime-Olive Oil Dressing" recipe which is included in this collection. Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half-moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve. This recipe yields ? servings.


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