Fire roasted swordfish steak with pineapple mustard glaze with cilantro chimichurri and grilled pineapple salsa and pickled green chiles is an explosively flavorful dish combining zesty, tangy, and smoky flavors. The unique combination of ingredients, cooking techniques, and bold flavors will turn any ordinary meal into a culinary masterpiece. Prepare to be amazed by the tantalizing aroma and vibrant colors of this dish that will surely impress your friends and family.
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GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush both sides of swordfish with olive oil.
- Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
- Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA
Let Gordon Ramsay take you step-by-step through this seafood dish - perfect for a springtime dinner party
Provided by Gordon Ramsay
Categories Dinner
Time 30m
Yield Serves 4 as a main course
Number Of Ingredients 14
Steps:
- Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef's term for 'doneness').
- In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
- For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
- Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
- Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
- To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream - the 'cuisson' - 1 min. Turn the steaks and cook for 1 more min - no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.
Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.92 milligram of sodium
GRILLED SWORDFISH STEAKS WITH SALSA
Perfect fish-grilling is achieved with a light marinade and a few quick minutes over the fire, to make perfect fish that's seared on the outside and moist inside.
Provided by GREG IN SAN DIEGO
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients, except the swordfish and salsa, in a mixing bowl.
- Place the fish in a resealable container.
- Pour the marinade over the swordfish and move the fish around to make sure it is evenly covered.
- Marinate in the refrigerator for 6 to 8 hours.
- Start the coals in a charcoal grill or preheat a gas grill.
- Place the swordfish steaks on the grill and leave undisturbed until grill marks form.
- Then, rotate the fish 90 degrees to create a second set of marks.
- After about 4 minutes, turn the fish to cook on the other side for another 4 minutes, or until firm but still juicy.
- To serve: Place 1 steak on each plate and top with a generous spoonful of the salsa.
SWORDFISH STEAKS WITH DILL-MUSTARD SAUCE
This one is pretty simple and pretty yummy. I can't get enough of any kind of dill sauce so I make it quite frequently.
Provided by pesce_gurl
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes.
- Remove to serving platter and keep warm.
- Into skillet, add wine, then pepper, dill and mustard.
- Bring to a boil, then simmer, stirring occasionally, 8 minutes.
- Stir in cream and heat 1 minute or until thickened.
- Serve over fish.
- Garnish, if desired, with baby vegetables.
Nutrition Facts : Calories 643.1, Fat 42.2, SaturatedFat 17.9, Cholesterol 170.1, Sodium 877.2, Carbohydrate 7.4, Sugar 3.9, Protein 46.4
Tips:
- When choosing swordfish steaks, look for ones that are about 1 inch thick and have a firm, meaty texture.
- Fire-roasting the swordfish steaks gives them a smoky, flavorful crust.
- The pineapple mustard glaze adds a sweet and tangy flavor to the swordfish.
- The cilantro chimichurri is a refreshing and flavorful condiment that complements the fish.
- The grilled pineapple salsa is a sweet and smoky salsa that is perfect for serving with the swordfish.
- Pickled green chiles add a spicy kick to the dish.
Conclusion:
Fire-roasted swordfish steak with pineapple mustard glaze, cilantro chimichurri, grilled pineapple salsa, and pickled green chiles is a delicious and flavorful dish that is perfect for a summer cookout. The swordfish is cooked to perfection and the glaze, chimichurri, salsa, and pickled chiles add a variety of flavors and textures that make this dish a standout. This recipe is sure to impress your guests!
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