Finishing Spicy Citrus Relish for Grilled Swordfish Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make really good, quick, easy meals using swordfish. Alright, orange time. This is a South African midnight orange. It's a fancy orange. So what we're going to do, a couple of different ways you can do an orange. So let's cut this one. I could peel it and do sections, if you were uppity about it. I'm not. I cut mine into quarters. I start at an edge, kind of pull the edges apart like this. Get your thumbs underneath it. Try to work it up a little bit. There we go. Alright so we're going to take this. Throw this into our bowl. And lastly the Serrano. The reason the Serrano is last is because I'm going to go immediately go wash my hands when I'm done because otherwise I'm going to end up rubbing my eye and getting Serrano juice in my eye and it's going to hurt. If you don't want this to be spicy, you can take the tip of your knife, or you can take a spoon, and scrape the seeds out. I don't mind so much. I want to keep them nice and fairly large slices, so we can identify them easier in the salsa. And that is the fruit salsa. All I do now is, I'm going to take my spatula, or a spoon, or your hand, or whatever, and just kind of mix it all together until it gets to be a nice homogeneous mixture, color wise. Make sure your greens and your reds are all nicely represented. And if I had the time, I'd let this sit overnight, because it would taste that much better the next time I went to have it. But since we're doing something that only takes a few minutes, let's hop to it."