Ingredients
1 cucumber, peeled, seeded and diced
salt
2 Tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 roasted red pepper, diced
pinch cayenne pepper
pinch ground cinnamon
1/2 Tablespoon GOLDEN BLOSSOM HONEY
1 Tablespoon white wine vinegar
2 Tablespoons olive oil
4 swordfish or tuna steaks (4 ounces each)
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sprinkle salt over diced cucumber and drain in colander about 15 minutes. Heat oil over medium high heat in a large frying pan. Cook onion until just brown. Reduce heat to medium. Add garlic and cucumbers and cook for 3 minutes. Add roasted pepper, spices, honey and vinegar. Cook until liquid begins to caramelize, about 5 minutes. Place in a bowl. Using the same pan, heat olive oil over medium high heat. Cook fish steaks about 5 minutes on each side, or until done. Serve salsa over fish.
