The Angler's Table

Great seafood recipes shared by great chefs

Cactus Salsa and Grilled Swordfish

By Yanni

 (serves 4)

4 swordfish steaks


1 cup canola oil

1 cup olive oil

1 cup soy sauce

1 cup lime juice


Cactus Salsa

5 cactus leaves, whole, found at any Mexican market 

5 Roma tomatoes

5 stalks of green onions

2 habaneros

5 limes juiced

1 tablespoon salt

1 tablespoon black pepper



1. Combine all the ingredients of the marinade and stir vigorously until the oil completely mixes and the marinade turns a milky white. Place your fish in a plastic zip lock bag and cover with the marinade for no more than 2 hours.

2. Place all the ingredients for the cactus salsa on the grill, except the limes, (or in a frying pan, no oil needed) until the vegetables become charred and soft. Then, coarse chop the ingredients and add them to mixing bowl. Now add the lime juice, salt and pepper. Mix and refrigerate while grilling the swordfish.

3. Grill the marinaded swordfish for 3-5 minutes per side over hot coals.

4. Serve by first plating the fish, then adding a liberal amount of cactus salsa over the fish. Be sure and add plenty of the cactus salsa juice over the fish as well. Enjoy, and don’t be afraid to create other Mexican cactus dishes.