Pineapple Swordfish Recipes

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



Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 31

4 (6 ounce) swordfish fillets
Olive oil
Salt and pepper, to taste
Pineapple Mustard Glaze, recipe follows
Cilantro Chimichurri, recipe follows
Grilled Pineapple Salsa, recipe follows
Pickled Green Chiles, recipe follows
3 cups pineapple juice
1 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoons peeled and finely chopped ginger root
1/2 cup light brown sugar, firmly packed
3 tablespoons Dijon mustard
3 tablespoons fresh lime juice
Salt and freshly ground white pepper
3/4 cup finely chopped cilantro
3 cloves garlic, finely chopped
1/4 cup olive oil
Salt and freshly ground pepper
1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices
4 scallions, white and pale green part, thinly sliced
2 pickled serranos, thinly sliced
2 pickled jalapenos, thinly sliced
3 tablespoons fresh lime juice
3 tablespoons rice wine vinegar
3 tablespoons olive oil Salt and freshly ground pepper
2 cups red wine vinegar
2 tablespoons kosher
2 tablespoons sugar
6 whole serrano chiles, washed well and dried
6 jalapeno chiles, washed well and dried

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



Grilled Swordfish With Pineapple-Plantain Chutney image

At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at epicurious.com.

Provided by evelynathens

Categories     Pineapple

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup dry white wine
1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
1/2 serrano chili, seeded, minced
1/2 cup fresh lime juice
1/3 cup chopped shallot
1 tablespoon honey
1 teaspoon honey
1/4 cup olive oil
32 ounces swordfish steaks

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.

Nutrition Facts : Calories 666.2, Fat 35, SaturatedFat 9.3, Cholesterol 165.9, Sodium 284.2, Carbohydrate 37.5, Fiber 2.4, Sugar 21.9, Protein 47

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