Fire Roasted Swordfish Steak With Pineapple Mustard Glaze With Cilantro Chimichurri And Grilled Pineapple Salsa And Pickled Green Chiles Food

SMOTHERED ROUND STEAK

Steps:

• In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.

SPICY GRILLED SWORDFISH

Steps:

• Combine olive oil, lemon juice, Dijon mustard, onion, black pepper, Cajun seasoning, cilantro, and cayenne pepper in a shallow glass baking dish. Add swordfish steaks, turning to coat with marinade. Cover and refrigerate for at least 30 minutes, turning occasionally.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill swordfish steaks for 5 to 6 minutes on each side until the fish flakes easily with a fork.

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 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.

SWORDFISH STEAKS WITH DILL-MUSTARD SAUCE

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.

SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA

Steps:

• Wash and dry the fish.
• If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
• Drain beans and rinse under cold water. Set aside.
• Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
• Grill or broil the fish for 10 minutes for each inch at the thickest part.
• Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.

BROILED SWORDFISH STEAKS WITH HORSERADISH SAUCE

Steps:

• Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
• Stir mayonnaise and mustard together and spread half of the mixture over the fish.
• Broil 6 inches from heat for 6 or 7 minutes.
• Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
• Garnish with parsley and serve with Horseradish Sauce.
• For sauce, beat whipping cream at high speed of electric mixer until foamy.
• Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.