How to Make Spicy Citrus Relish for Grilled Swordfish Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to be show you how to make really good, quick, easy meals using swordfish. Alright so the first thing we're going to do is, is we're going to get our fruit salsa ready to go. Because when it gets time to grill the swordfish, this only takes a few minutes, and you want this to marinate a little while for it to soak in its juices for a bit. So we're going to peel our onion first. We're going to take our knife and do some nice vertical strokes in here. Straight down through the top of the onion as such. This is the way we're going to get a small dice. And this salsa is not going to be cooked. You could cook it if you wanted to. It would certainly have a unique flavor if you did. We're just going to take a bowl here; put all the onions in the bowl to start. Next thing we'll do is our tomato, so we'll take our tomato. We're going to take our knife, stick it here in the top of the tomato and just kind of wiggle it all the way around until we cut that core out like that. There's this. And with the tomato we're going to want to go with a pretty small dice. Same thing with our orange. Because this salsa isn't so much of a salsa as it is kind of a relish I guess. Part garnish, part flavor additive. And also it's not a bad idea, before you start even doing this, even if you're going to be using an outdoor grill, maybe even especially if you're using an outdoor grill, go ahead and get your grill hot. The last thing you want to do is throw your fish on a grill that isn't hot enough. Especially if someone is watching; you could be embarrassed. Alright always take the stickers off your fruit. Can't stress that one enough. That one even took the skin off. Look at that. Alright so good old pears. When you're going to cut a pear, a pear is a lot like a giant apple. You've got to cut the center out of it. So what I'll do is I'll actually turn it like this and take my knife and go right across the middle, which I can't do facing the camera because I'm not left handed. Just like that. Another way you can do it; lay it on its back like that. Get your knife going, and remember to dip down a little bit at that point. It's a good way to do it as well. So there's all of the pear."