GRILLED SWORDFISH WITH LEMON, MINT AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
- Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
INDONESIAN GRILLED SWORDFISH
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
- When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams
GRILLED SWORDFISH WITH PINEAPPLE-PLANTAIN CHUTNEY
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
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
GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY
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
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 WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
GRILLED SWORDFISH WITH HOT RED SAUCE
We really like swordfish and are always looking for ways to prepare it. This is a good recipe with just a little bit of heat like we like it. (Cook time includes marinating time)
Provided by mommyoffour
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray grill with nonstick spray.
- Finely chop green onions to measue 1/4 cup, set aside.
- Prepare seseame salt, set aside.
- Rinse fish and pat dry with paper towels.
- Place in shallow dish.
- Combine green onions, hot bean paste, soy sauce, sesame salt, garlic, sugar, sesame oil and pepper in small bowl, mix well.
- Spread half of marinade over fish.
- Turn fish over and spread with remaining marinade.
- Cover with plastic wrap and refrigerate 30 minutes.
- Remove fish from marinade, discard remaining marinade.
- Place fish on grill and grill 4 to 5 minutes per side.
- SESAME SALT:.
- 1/2 cup sesame seeds.
- 1/4 teaspoons salt.
- Heat small skillet over medium heat. Add sesame seeds, cook and stir about 5 minutes or until seeds are golden.
- Cool and crush toasted sesame seeds and salt with mortar and pestle or process in coffee grinder.
- Refrigerate in covered glass jar.
Nutrition Facts : Calories 224.5, Fat 8.9, SaturatedFat 2, Cholesterol 53, Sodium 627.5, Carbohydrate 6.6, Fiber 0.4, Sugar 4.6, Protein 28.3
GRILLED PORK WITH PINEAPPLE CHUTNEY
Simple, sweet, and spicy dish with pineapple and pork.
Provided by CityBornSouthern Living
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
- While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
- Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
- Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.
Nutrition Facts : Calories 1111.7 calories, Carbohydrate 169 g, Cholesterol 163.1 mg, Fat 14.8 g, Fiber 6.1 g, Protein 74.8 g, SaturatedFat 4.9 g, Sodium 5453.4 mg, Sugar 146.7 g
GRILLED SWORDFISH OR TUNA STEAKS
Make and share this Grilled Swordfish or Tuna Steaks recipe from Food.com.
Provided by Dave5003
Categories Tuna
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade and place in Ziploc plastic bag.
- Add fish, seal and refrigerate overnight, occasionally turning bag to distribute marinade.
- Drain marinade.
- Grill fish on a rack, about 4 to 5 minutes on each side over hot coals or briquettes (center will be a little pink ) or as desired.
- Overcooking causes a dry fish.
Nutrition Facts : Calories 220.4, Fat 5.7, SaturatedFat 1.5, Cholesterol 53, Sodium 2302.5, Carbohydrate 10.6, Fiber 0.7, Sugar 7, Protein 31.4
GRILLED SWORDFISH AND PINEAPPLE KEBABS
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
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