Kris Jenner welcomed us into her kitchen to show us how to make a few recipes from her new cookbook, In the Kitchen with Kris: A Kollection of Kardashian-Jenner Family Favorites. Here is one of her favorites:
1/2 cup fresh lime juice
1/4 cup low-sodium soy sauce
3 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill
2 garlic cloves, crushed through a press
1 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
4 7-ounce swordfish steaks, each cut 1-inch thick
Lime wedges, for serving
- To make the marinade: In a medium bowl, whisk together the lime juice, soy sauce, mustard, dill, garlic, and pepper. Gradually whisk in the olive oil.
- Arrange the swordfish in a large baking dish large enough to hold them in a single layer. Pour the marinade over the swordfish and turn the fish to coat it on both sides. Cover the dish with plastic wrap and refrigerate, occasionally turning the fish over, for 1 to 2 hours.
- Prepare an outdoor grill for direct cooking over high heat. Brush the grill grates clean. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hand just above the cooking grate for 1 to 2 seconds. For a gas grill, preheat the grill on high.
- Remove the swordfish from the marinade, shaking off any excess marinade. Put the swordfish on the grill. Cook, with the lid closed as much as possible, until the underside is seared with grill marks, 3 to 4 minutes. Flip the swordfish over and continue grilling, with the lid closed, until the swordfish is barely opaque when pierced in the center with the tip of a small sharp knife, 3 to 4 minutes more. Serve hot with the tomato salsa and lime wedges.
For the Salsa:
2 large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch dice (2 cups)
1/2 medium sweet onion, such as Maui or Vidalia, finely diced (2/3 cup)
1/2 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon red pepper flakes
1 tablespoon red pepper sauce, such as Tabasco
In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, red pepper flakes, and red pepper sauce. Season with salt to taste. Cover and let stand at room temperature for 30 minutes to blend the flavors. The salsa can be made up to 4 hours ahead. Drain excess liquid before serving. Serve at room temperature.