SEPTEMBER CALM - GRILLED SWORDFISH

So far the storm season has been extremely calm for South Florida. The ocean stays at about 85 and is flat, so beach goers get a great experience.

This is a perfect time to fire up the grill.

It is always perfect for quick cooking and keeps the house cool.

Grilled Swordfish with Salsa Crudo and green beans

Swordfish Steaks two 8 oz. ¾ to 1” thick

Green beans – a good handful – steamed tender

Romaine - handful

Arugula - handfulWatercress - handful

Radicchio – handful

Lemon juice

Black pepper

Salsa Crudo de Mazatlań

Rub steaks with olive oil, fresh ground and a little salt. Grill for a couple of minutes on each side. Set aside away from heat.Remove the steamed beans for heat and mix with olive oil and lemon juice.Add beans to salad mix. Break sword fish into 2 or 3 inch pieces and add to the mix. Spoon on the spicy salsa and serve. -------------------------------------------------

SALSA MAZATLAN’- CRUDO

jalapeno peppers 2 – diced small

medium onion 1 – diced

medium tomatoes 2 - diced

limes – 5

Chili Stuff chili mix – 1 tspn. Here is a link: www.chilistuff.net

Mix the diced vegetables together. You should have an even amount of each so it looks a definite red, white & green. Squeeze in the juice of five limes. The limes will cook everything. Sprinkle on a tspn. of chili mix and stir the bowl.You can eat this right away but it is better if it sits in the refrigerator for a few hours or over night. Serve it with anything, on scramble eggs with refried beans or in a burrito. The lime gives an amazingly fresh zip to the salsa and it will make hot or cold food taste cool and refreshing even on a 100 degree day.Put it on a baked potato then spoon some sour cream on top of it, or spoon some salsa onto the top of a bowl of chili.