Quick Grilled Swordfish With Papaya Salsa Food

GRILLED SWORDFISH WITH PAPAYA SALSA

Grilled Swordfish with Papaya Salsa image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 4

Number Of Ingredients 12

Ingredients

4 swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb)
1 tablespoon grated lime peel
1/4 cup lime juice
1/4 cup grapefruit juice
1/4 teaspoon salt
1 clove garlic, crushed
1 large papaya, peeled, seeded and chopped (2 cups)
1/4 red bell pepper, finely chopped
2 to 3 tablespoons grapefruit juice
1 tablespoon finely chopped green onion
1 tablespoon finely chopped fresh cilantro
1/8 teaspoon salt

Steps:

In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA

Grilled Swordfish With Smoky Tomato-Anchovy Salsa image

This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.

Provided by David Tanis

Categories dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 (8-ounce) swordfish steaks, cut ¾-inch thick
Salt and pepper
Extra-virgin olive oil
3 tablespoons red-wine vinegar, or to taste
1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
1 teaspoon tomato paste
2 small garlic cloves, smashed to a paste
1 medium red onion, diced small (about 1 cup)
1 sweet red pepper, diced (about 1 cup)
2 Fresno chiles, seeds removed and finely diced
4 anchovy fillets, chopped, plus 4 whole fillets for garnish
2 cups halved cherry tomatoes in different colors
Pinch of dried oregano
Arugula leaves, for garnish

Steps:

Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

SWORDFISH WITH SEAWEED SALSA VERDE

Swordfish with Seaweed Salsa Verde image

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

Provided by Ed Kenny

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons dried hijiki (seaweed)
1 small shallot, finely chopped
1 anchovy packed in oil, drained, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
2 tablespoons drained capers, chopped
1 1/2 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
8 6-ounce swordfish steaks
2 tablespoons vegetable oil
Ingredient info: Dried hijiki is available at natural foods stores, many supermarkets, and online sources.

Steps:

Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)
Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set salsa verde aside.
Prepare a grill for medium heat. Rub fish all over with vegetable oil; season with salt and pepper. Grill, turning occasionally, until firm to the touch and opaque throughout, 8-12 minutes. Serve fish with salsa verde.
DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

CITRUS SWORDFISH WITH CITRUS SALSA

Citrus Swordfish With Citrus Salsa image

A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Seafood Fish

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

1 orange, peeled, sectioned, and cut into bite-size
½ cup canned pineapple chunks, undrained
¼ cup diced fresh mango
2 jalapeno peppers, seeded and minced
3 tablespoons orange juice
1 tablespoon diced red bell pepper
2 teaspoons white sugar
1 tablespoon chopped fresh cilantro
½ cup fresh orange juice
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate, thawed
1 ½ pounds swordfish steaks

Steps:

Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA

Grilled Swordfish with a Grilled Mango Salsa image

Provided by Geoffrey Zakarian

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 ear corn, shucked
2 ripe mangoes, peeled and cut into large wedges
2 limes, peeled, segmented and diced plus juice of 1/2 lime
1/4 cup small diced red onion
1/2 habanero chile, minced
1/4 cup fresh cilantro, minced, plus extra leaves for garnish
1 avocado, small diced
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon ground coriander
Four 6-ounce swordfish steaks
1/4 cup extra-virgin olive oil, plus more for drizzling

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.

GRILLED SWORDFISH WITH PAPAYA SALSA

Grilled Swordfish with Papaya Salsa image

Swordfish and papaya salsa aren't as famous as peanut butter and jelly, but we assure you they make a perfect pair. Try it and see if you don't agree.

Provided by My Food and Family

Categories Home

Time 1h6m

Yield Makes 6 servings.

Number Of Ingredients 7

Ingredients

1/3 cup KRAFT Italian Dressing
3 swordfish steaks (1-1/2 lb.)
2 papayas, peeled, cubed
1/2 cup chopped red peppers
2 green onions, thinly sliced
1 Tbsp. finely chopped jalapeño peppers
3 Tbsp. lime juice

Steps:

Pour dressing over fish in shallow glass dish; turn fish over to coat both sides of each steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 6 to 8 min. on each side or until fish flakes easily with fork.
Serve fish with the papaya mixture.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA

Grilled Swordfish with Roast Pepper-Papaya-Corn Salsa image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 8-ounce swordfish steaks, cut 1-thick
1 large red bell pepper
1/4 cup cooked fresh corn kernels (from 1 small ear)
1/4 cup finely diced papaya
1/4 cup minced fresh coriander, plus whole leaves for garnish
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

Prepare a very hot charcoal fire.
Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.