Baked Mango Ginger Swordfish Food

MANGO MARINATED SEARED SWORDFISH WITH TROPICAL FRUIT SALSA

Steps:

• For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
• For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating.
• In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side.
• Serve topped with salsa.

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA

Steps:

• Preheat a grill to medium-high.
• Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
• Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
• Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.

SEARED SWORDFISH WITH MANGO SALSA

Steps:

• Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
• For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.

GRILLED SWORDFISH WITH MANGO SALSA

Steps:

• Mix together salsa ingredients and chill.
• Season swordfish steaks with salt and pepper.
• Coat grill rack with cooking oil spray before heating; prepare grill.
• Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
• Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
• Baste frequently with oil/lime mixture.
• Serve swordfish topped with mango salsa, or as a condiment.

GRILLED SWORDFISH WITH MANGO SALSA

Steps:

• Place fish in Ziploc bag.
• Combine 3/4 cup pineapple juice and 1/2 teaspoons ginger in small bowl.
• Pour over fish, turning to coat.
• Seal bag and marinate in fridge for 2 hours, turning several times.
• Combine remaining 3/4 cup pineapple juice, 1/2 teaspoons ginger, mangoes, kiwi, pineapple chunks, brown sugar and orange peel in medium bowl.
• Cover and refrigerate.
• Remove fish from marinade, discard marinade.
• Arrange fish on grill.
• Grill 5 minutes on each side or until fish flakes easily.
• Serve with mango salsa.

BAKED MANGO-GINGER SWORDFISH

Steps:

• Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.

GRILLED MANGO-COCONUT SWORDFISH

Steps:

• Start with the sauce. Slice off the 2 ends of each mango. Stand them up on a cut end, and cut down close to the skin to peel it away. Slice the flesh away from the fibrous pit, and then dice the flesh. Toss the butter into a saucepan set over medium-high heat. Stir in the jalapeños and ginger with a pinch of salt and pepper and cook for 2 to 3 minutes, til soft. Add the mango and cook for 5 minutes more. Pour in the orange juice, coconut milk, and Mutha Sauce, and toss in 1 teaspoon salt. Turn the heat up to high and bring to a boil. Lower the heat to medium-high and simmer 15 minutes, til reduced by half. Keep warm. Just before serving, stir in the orange zest, peppers, lime juice, and Tabasco.
• Wash the basil leaves, dry them, and stack them. Roll the leaves tightly like a good cigar, and cut across the roll into thin ribbons. Set aside.
• Fire up the grill. Cut the skin from the swordfish, and cut the fish in half lengthwise along the grain. Flip each half onto its side and cut into 1/2-inch-thick steaks across the grain. Rub the steaks down with oil and season with a sprinkling of Creole Seasoning on both sides.
• Clean the grill rack and oil it. Spread out a nice hot coal bed. Position the rack and throw the steaks onto it, directly over the coals. Cook for about 2 minutes and flip. Cook for another 1 to 3 minutes or so, til done but not overcooked. These babies should be succulent. Arrange the steaks on a platter and spoon on the sauce. Dress them up with a sprinkling of basil.