Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles
- 4 (6 ounce) swordfish fillets
- Olive oil
- Salt and pepper, to taste
- Pineapple Mustard Glaze, recipe follows
- Cilantro Chimichurri, recipe follows
- Grilled Pineapple Salsa, recipe follows
- Pickled Green Chiles, recipe follows
- Pineapple Mustard Glaze:
- 3 cups pineapple juice
- 1 cup white wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoons peeled and finely chopped ginger root
- 1/2 cup light brown sugar, firmly packed
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh lime juice
- Salt and freshly ground white pepper
- Cilantro Chimichurri:
- 3/4 cup finely chopped cilantro
- 3 cloves garlic, finely chopped
- 1/4 cup olive oil
- Salt and freshly ground pepper
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.Pineapple Mustard Glaze:
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.Cilantro Chimichurri:
Combine all ingredients in a small bowl and season with salt and pepper.
Grilled Pineapple Salsa: 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices 4 scallions, white and pale green part, thinly sliced 2 pickled serranos, thinly sliced 2 pickled jalapenos, thinly sliced 3 tablespoons fresh lime juice 3 tablespoons rice wine vinegar 3 tablespoons olive oil Salt and freshly ground 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.
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