Grilled Swordfish With Pineapple Plantain Chutney Recipes

THE BEST GRILLED SWORDFISH

Steps:

• Put fish and empty entire bottle of dressing into a bowl. Cover and refrigerate for at least 3 - 4 hours (can do overnight).
• Fire up the grill and let preheat.
• Turn grill temperature down to medium-low.
• Remove fish from marinade. Place on grill.
• Grill until done, flip over halfway through (about 20-30 minutes, I just watch it carefully - cooking time depends upon the thickness of the steaks).
• Serve & enjoy!
• Preparation time includes marinating time.

GRILLED SWORDFISH WITH PINEAPPLE-PLANTAIN CHUTNEY

Steps:

• For Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
• For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
• Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

GRILLED JAPANESE SWORDFISH

Steps:

• Whisk all ingredients together except swordfish.
• Place in a plastic bag, add swordfish and refrigerate at least 5 hours.
• Grill on a hot BBQ until just cooked, 5 minutes or less per side.

FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES

Steps:

• Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
• Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• Combine all ingredients in a small bowl and season with salt and pepper.
• Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
• Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY

Steps:

• For Chutney:
• Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
• For fish:
• Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
• Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.