Grilled swordfish with citrus salsa

2    6 ounce swordfish steaks
        1 ts Creole spice
        3    6 inch corn tortillas,-cut
  :          -into 1" thick strips
  :          Salt and pepper
      1/4 c  orange sections, -- zested
  :          before cut
        2 TB lemon sections, -- zested
  :          before cut
        2 TB lime sections, -- zested
  :          before cut
        1 TB shallots -- minced
        1 TB olive oil
        1 ts honey
        1 TB cilantro -- chopped
  
  Preheat the grill and the fryer. Season the fish with
  the spice. Place on the grill. Fry the tortilla strips
  in the fryer for 3 minutes, drain and season with salt
  and pepper. (You want the strips to be sort of
  crumbled up as they fry, they will be the nest for the
  fish to sit on.) In a small bowl, combine the
  sections, shallots, zest, olive oil, honey, and
  cilantro. Season with salt and pepper. Remove the fish
  from the grill. Set up a nest with the tortilla strips
  and place the fish on top. Top with the salsa.
  
  Recipe By     : ESSENCE OF EMERIL SHOW
  
                                        Date: 09/26/96
 
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