GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA
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
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
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.
SWORDFISH AND PINEAPPLE BROCHETTES
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
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
LEMON SWORDFISH BROCHETTES
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.
PINEAPPLE SWORDFISH
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
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
GRILLED JERK SWORDFISH CARIBBEAN WITH PINEAPPLE RICE
Make and share this Grilled Jerk Swordfish Caribbean with Pineapple Rice recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the fish in cold water and pat dry with paper towels.
- Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.
- Preheat a charcoal grill or broiler.
- Add enough chicken broth to the reserved pineapple juice to measure 2 cups.
- Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.
- Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.
- Take from the heat and let stand until ready to serve; discard the allspice berries.
- When the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.
- Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thicksteaks (or broil, without turning, for 6 to 8 minutes).
- Fluff the rice with a fork, stir in the green onions and spoon onto individual plates.
- Transfer the swordfish to plates and garnish with lime wedges.
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.
More about "swordfish and pineapple brochettes food"
SWORDFISH BROCHETTES RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
GRILLED SWORDFISH WITH PINEAPPLE SALSA - A COOKIE NAMED …
From cookienameddesire.com
GRILLED SWORDFISH BROCHETTES WITH CHARRED SERRANO …
From abouttosprout.com
SWORDFISH AND PINEAPPLE BROCHETTES RECIPE - IFOOD.TV
From ifood.tv
SWORDFISH BROCHETTES RECIPE | MINDFOOD RECIPES & TIPS
From mindfood.com
RECIPES | JAMES BEARD FOUNDATION
From jamesbeard.org
YOGURT-MARINATED SWORDFISH BROCHETTES | METRO
From metro.ca
GRILLED SWORDFISH WITH PINEAPPLE SALSA - COOKING CHAT
From cookingchatfood.com
GRILLED SWORDFISH WITH PINEAPPLE SALSA - JOY IN EVERY SEASON
From joyineveryseason.com
BROCHETTES | METRO
From metro.ca
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SWORDFISH WITH PINEAPPLE SALSA RECIPE - PILLSBURY.COM
From pillsbury.com
SWORDFISH AND PINEAPPLE BROCHETTES RECIPE - COOKING INDEX
From cookingindex.com
BEST SWORDFISH AND PINEAPPLE BROCHETTES RECIPES
From recipert.com
A GUIDE TO BUYING AND COOKING SWORDFISH - FOOD NETWORK
From foodnetwork.com
SWORDFISH AND PINEAPPLE BROCHETTES RECIPES- FOOD RECIPES
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love