Best 9 Swordfish And Pineapple Brochettes Recipes

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Swordfish and pineapple brochettes are a delicious and easy-to-make dish that is perfect for a summer cookout or a special occasion. The combination of the savory swordfish and the sweet pineapple creates a flavor combination that is sure to please everyone at your table. In this article, we will provide you with a recipe for swordfish and pineapple brochettes that is sure to become a favorite dish in your home.

Let's cook with our recipes!

PINEAPPLE SWORDFISH



Pineapple Swordfish image

Make and share this Pineapple Swordfish recipe from Food.com.

Provided by SJG3483

Categories     Pineapple

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup chopped scallion
2 tablespoons lemon juice
1 tablespoon sunflower oil
1 tablespoon honey
1 inch fresh ginger, peeled and chopped
1 (8 ounce) can crushed pineapple, with juices
4 swordfish steaks, rinsed and patted dry

Steps:

  • Preheat broiler.
  • Combine all ingredients except fish in a saucepan, bring to a boil over medium heat, stirring occasionally.
  • Reduce heat and summer for 3 minutes.
  • Meanwhile, place fish on a broiler rack pan with nonstick spray and Broil 4 inches from heat source for about 10 minutes, brushing occasionally with mixture and turning once.
  • Serve with additional sauce.

Nutrition Facts : Calories 248.5, Fat 8.9, SaturatedFat 1.9, Cholesterol 53, Sodium 124.2, Carbohydrate 14.3, Fiber 0.7, Sugar 12.8, Protein 27.3

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.

LEMON SWORDFISH BROCHETTES



Lemon Swordfish Brochettes image

Provided by Sandra Lee

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds swordfish steaks, at least 1-inch thick
3 tablespoons frozen lemonade concentrate
2 teaspoons crushed garlic
1/3 cup white wine vinegar
1 (8-ounce) bottle clam juice
2 teaspoons salt-free lemon pepper
1/3 cup flat-leaf parsley, finely chopped
24 cherry tomatoes
2 lemons, cut into 1/8ths

Steps:

  • Remove skin from swordfish and cut into 1-inch cubes; set aside.
  • Soak wooden skewers in water for 30 minutes
  • In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon.
  • Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours.
  • Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
  • Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.
  • Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.
  • Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.

GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY



Grilled Swordfish with Pineapple Plantain Chutney image

Categories     Blender     Fish     Fruit     Pepper     Broil     Backyard BBQ     Lime     Pineapple     Hot Pepper     Summer     Grill     Grill/Barbecue     Healthy     Plantain     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Chutney
2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup of dry white wine
1/2 cup chicken stock or canned low-salt broth
1/2 serrano chili, seeded, minced
Fish
1/2 cup fresh lime juice
1/3 cup chopped shallots
1 tablespoon plus 1 teaspoon honey
1/4 cup olive oil
4 8-ounce 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.

GRILLED SWORDFISH AND PINEAPPLE KEBABS



Grilled Swordfish and Pineapple Kebabs image

Exotic and sweet grilled swordfish kebabs.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 8

4 (10 inch) bamboo skewers
1 pound skinless swordfish
⅓ cup teriyaki sauce
16 (1 inch) cubes fresh pineapple
2 teaspoons Asian chili-garlic sauce
1 medium bell pepper, cored and seeded
1 tablespoon toasted sesame seeds
2 tablespoons teriyaki sauce, or to taste

Steps:

  • Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.
  • Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
  • Thread each skewer with fish, pineapple, and bell pepper pieces.
  • Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.
  • Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 15.2 g, Cholesterol 44.3 mg, Fat 5.8 g, Fiber 1.7 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1481.8 mg, Sugar 11.3 g

SWORDFISH, BAY LEAF AND ORANGE BROCHETTES



Swordfish, Bay Leaf And Orange Brochettes image

Provided by Florence Fabricant

Categories     weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

48 bay leaves
2 pounds fresh swordfish, cut in 36 1 1/2-inch cubes
1/2 cup fresh orange juice
2 large cloves garlic, finely minced
2 tablespoons extra-virgin olive oil
Hot red pepper flakes to taste
Salt to taste
2 juice oranges, each cut in 12 wedges
2 cups steamed white rice seasoned with salt and black pepper
1 tablespoon finely minced parsley

Steps:

  • Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
  • Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
  • Light a grill.
  • Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
  • Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 12 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 758 milligrams, Sugar 6 grams, TransFat 0 grams

SWORDFISH SKEWERS



Swordfish Skewers image

In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup rice vinegar
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1-1/2 pounds swordfish steaks, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch pieces
2 medium green peppers, cut into 1-inch pieces

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA



Griddled swordfish with pineapple & chilli salsa image

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

loin of swordfish , about 800g (or 4 steaks, about 180g each)
120ml olive oil , plus 3 tbsp for salsa
2 tbsp sesame oil
juice of 2 limes
2large garlic cloves , lightly crushed
1sprig fresh rosemary
1 just ripe, medium-sized fresh pineapple
1small shallot , chopped
2large red chillies
1stick fresh lemongrass
4 spring onions , peeled and roughly chopped
small piece fresh root ginger , about 20g, peeled and diced
10large coriander leaves
8large basil leaves

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

SWORDFISH AND PINEAPPLE BROCHETTES



Swordfish and Pineapple Brochettes image

Make and share this Swordfish and Pineapple Brochettes recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 small pineapple
1/3 cup orange juice
1/4 cup peeled chopped ginger
1 lb swordfish steak, 1 inch thick
3 tablespoons fat-free mayonnaise

Steps:

  • Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
  • Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
  • Pour into a bowl or shallow baking dish.
  • Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
  • For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
  • Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
  • Place the reserved marinade in a saucepan. Bring to a boil.
  • Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.

Nutrition Facts : Calories 311.7, Fat 8.4, SaturatedFat 2, Cholesterol 76.1, Sodium 185.8, Carbohydrate 37, Fiber 4.2, Sugar 25, Protein 24.2

Tips:

  • Choose fresh, high-quality ingredients: For the best flavor, use fresh swordfish and pineapple. Look for swordfish that is firm and has a mild, slightly sweet smell. Choose pineapple that is ripe and juicy.
  • Marinate the swordfish: Marinating the swordfish in a mixture of olive oil, lemon juice, garlic, and herbs will help to tenderize it and give it extra flavor.
  • Cook the swordfish properly: Swordfish is a delicate fish, so it is important to cook it carefully. Broiling or grilling the swordfish over medium heat will help to prevent it from becoming overcooked and dry.
  • Serve the swordfish with a flavorful sauce: A simple sauce made with butter, lemon juice, and herbs can help to enhance the flavor of the swordfish. You can also serve the swordfish with a tropical salsa or chutney.

Conclusion:

Swordfish and pineapple brochettes are a delicious and easy-to-make main course. They are perfect for a summer cookout or party. The swordfish is tender and flavorful, and the pineapple adds a sweet and tangy flavor. With a few simple tips, you can make sure that your swordfish and pineapple brochettes are perfect every time.

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