Grilled Swordfish With Papaya Salsa Recipes

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QUICK GRILLED SWORDFISH WITH PAPAYA SALSA



Quick Grilled Swordfish With Papaya Salsa image

This is an easy fish dinner that can be on your table in 30 minutes. Follow the instructions below to make the best use of your time, and then enjoy the great flavors!

Provided by CookinDiva

Categories     Spring

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 swordfish steaks
1 tablespoon olive oil
1/4 teaspoon salt
1 tablespoon fish seasoning (if you don't have a pre-mixed fish seasoning, mix paprika, cayenne, sugar and black pepper)
2 cups fresh papayas, small dice
1/2 cup grape tomatoes, small dice
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 lime, zest of
2 tablespoons jalapeno peppers, minced
1/2 cup cucumber, small dice (optional)
1/4 cup red onion, small dice (optional)

Steps:

  • Preheat grill (allow 10 minutes for gas grill).
  • While grill is heating, prepare fish and make salsa.
  • Prepare fish fillets: brush with oil, sprinkle with salt, pepper and seasoning mix.
  • Prepare salsa: mix together all ingredients, taking care to keep everything very small. If desired, you can add diced cucumber or red onion, according to your taste preferences. Set salsa aside.
  • Prepare heated grill for fish (we use a non-stick spray made for grills to prevent sticking).
  • Grill fish 4-5 minutes on each side. When cooking swordfish, don't overcook or it will be dry. Don't wait until it "flakes apart" like other fish - when swordfish is perfectly cooked, there will still be some resistance when you try to cut it apart.
  • Serve swordfish with salsa and a wedge of lime.

GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA



Grilled Swordfish with Roast Pepper-Papaya-Corn Salsa image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 7

4 8-ounce swordfish steaks, cut 1-thick
1 large red bell pepper
1/4 cup cooked fresh corn kernels (from 1 small ear)
1/4 cup finely diced papaya
1/4 cup minced fresh coriander, plus whole leaves for garnish
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

  • Prepare a very hot charcoal fire.
  • Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
  • After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
  • Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.

GRILLED SWORDFISH WITH PAPAYA SALSA



Grilled Swordfish with Papaya Salsa image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 12

4 swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb)
1 tablespoon grated lime peel
1/4 cup lime juice
1/4 cup grapefruit juice
1/4 teaspoon salt
1 clove garlic, crushed
1 large papaya, peeled, seeded and chopped (2 cups)
1/4 red bell pepper, finely chopped
2 to 3 tablespoons grapefruit juice
1 tablespoon finely chopped green onion
1 tablespoon finely chopped fresh cilantro
1/8 teaspoon salt

Steps:

  • In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
  • Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

GRILLED SWORDFISH WITH SALSA FRESCA



Grilled Swordfish with Salsa Fresca image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

2 heirloom tomatoes, small dice
1 jalapeño, minced (ribs and seeds removed if you'd like less heat)
1 small red onion, minced
1/4 cup chopped fresh cilantro
Juice of 2 limes
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 swordfish steaks, skin and bloodline removed

Steps:

  • Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

PAPAYA SALSA



Papaya Salsa image

Make and share this Papaya Salsa recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 large papaya
1/4 red bell pepper, coarsely chopped
1/4 green bell pepper, coarsely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons orange juice
1/2 teaspoon red pepper flakes

Steps:

  • Peel, split, and seed papaya; chop coarsely.
  • Mix together all ingredients in a bowl.
  • Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.

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