Do you know Steven Raichlen's? did you know that he is one of the masters of grilled dishes? Together with it, you can prepare a unique - Grilled Swordfish With Salsa Macha. Steven uses our Echelon Grill from FireMagic to prepare this dish. Surprise your family and friends with a unique and healthy dish.
You might call this peanut butter swordfish. You’d be doing it a great injustice. Yes, toasted peanuts figure prominently in the salsa, but so do two classic Mexican chiles and vampire-defying doses of garlic. But don't take my word for it. The New York Times called salsa macha an “indispensable condition.” Serve with all manner of grilled seafood and poultry.

The Rise of Salsa Matcha

Years ago, few Americans had heard of salsa matcha. However, today this fiery chili and nut salsa has achieved cult status, turning up at trendy restaurants across Texas. Hailed as a most valuable condition by the "New York Times", salsa matcha is said to have originated in Orizaba, in the Mexican state of Veracruz. Unlike most Mexican salsas, it contains neither tomatoes, tomatillos, onions, nor cilantro. Instead, it boasts a unique blend of flavors that will tantalize your taste buds.

The Ingredients

• 4 swordfish steaks, about 2 pounds
• Sea salt and freshly ground black pepper
• 2 limes for squeezing over the fish, plus 4 wedges for serving
• Mezcal (optional)
• Extra virgin olive oil
• Salsa Macha

You’ll also need:

• Wood chips, unsoaked

Salsa matcha starts with two chilies: the Chile Morita and the Chile de Arbol. The Morita is a fruity chili that is mildly spicy. To prepare it, simply cut it open and remove the seeds. The Chile de Arbol, on the other hand, is very spicy. Be sure to remove the stems before using them in the salsa.
In addition to the chilies, you will need dry peanuts, cashews, pepitas (also known as pumpkin seeds), sesame seeds, and garlic cloves. These ingredients are dry roasted in a skillet until golden and aromatic. Once fragrant, add about three quarters of a cup of vegetable oil. This unique salsa almost reminds me of an Asian chili oil with its blend of flavors and textures.
Transfer the ingredients from the skillet into a food processor. Place the lid on the food processor and grind the nuts and seeds into a coarse puree. Scrape down the sides of the processor and then add dried cranberries and salt. To achieve the desired consistency, add about a half cup of oil. The result is a thick but pourable salsa that is bursting with flavor.

 Grilling the Swordfish

To complement the bold flavors of salsa matcha, it is best paired with grilled swordfish. Start by seasoning the swordfish with coarse sea salt, freshly ground black pepper, freshly squeezed lime juice, and a splash of Mezcal to reinforce that smoky flavor. Finish it off with a drizzle of extra virgin olive oil. Allow the fish to marinate for 15 to 20 minutes to infuse the flavors.

Preheat your grill and set up the smoker box. Load the smoker box with your favorite wood chips, such as soaked Mesquite chips, and place the lid on the smoker box. By placing the lid on the smoker box, the chips will smolder rather than catch fire, infusing the swordfish with a delicious smoky flavor. Turn the burners under the conventional grill grate on high to smoke the swordfish.
Oil the grill grate to prevent the fish from sticking. Once the grill is hot and the wood chips are smoking, place the swordfish steaks on the grill at a slight diagonal angle to the bars of the grate. Close the grill lid and cook for two minutes on each side. Be careful not to overcook the fish, as you want it to be crusty on the outside and moist on the inside.

The Finishing Touch

To assemble the dish, spoon the salsa matcha onto the bottom of a platter. Arrange the grilled swordfish steaks on top of the salsa. For an added burst of flavor, place a lime wedge on top of each swordfish steak. This combination of flavors and textures is simply outstanding.

Watch the video to see how Steven prepares this dish.