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Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles Recipe

Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles

Show: Hot Off the Grill with Bobby Flay

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on March 17, 2011

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    This is a wonderful recipe. The pineapple glaze was outstanding, but the recipe made about 4 times more than I used. I tried freezing the extra, but after 2 days at 0 degrees it is still mushy rather than frozen hard. I suspect this may be because of sugar content. Does anyone know how long it is safe to keep mushy glaze in the freezer before using?

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  • on March 08, 2008

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    This was by far 1 of the best complete fish entrees i have had in a while. The only dissapointment was it left me standing what to do with the pickled peppers, but we ate a couple and saved the rest. There was plenty of glaze and salsa left over and we intend to try it with some chicken tomorrow.

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  • on December 23, 2007

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    We have been making this recipe regularly for over five years now. It's a time tested favorite that my wife keeps requesting. The grilled pineapple slices is a great touch and the cilantro chimichurri is the perfect touch. Bobby Flay is the master of sauces and the daring combination of the cilantro chimichurri and the pineapple mustard glaze is a great demonstration of this.

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  • on August 23, 2007

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    This was a very tasty recipe. The glaze is lovely with the salmon. I broiled the salmon, as oppose to grilling it. Rainy Holland weather is to blame. The recipe still turned very nice. The glaze really compliments the fish. The tomato relish was a great compliment to the fish. My husband really enjoyed this menu very much. I will definitely be making this recipe again. Thank you Mr. Flay for a great recipe that we will be able to enjoy many times in the future.

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  • on April 23, 2007

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    Make your glaze, chimichurri and salsa in advance and you have the whole evening to entertain and relax. I served this as a special birthday meal and the results were wonderful. The recipe makes a ton of glaze, and it goes well with other fish and seafood.

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  • on March 27, 2007

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    I found this recipe in the PASSOVER section. swordfish isn't kosher, anyone wanna explain why its coming up under Passover?

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  • on March 18, 2007

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    The swordfish was better than you could get at any restaurant. The pineapple glaze gave great taste to the fish and the chimichurri was a great compliment to it. I also made some bacon wrapped scallops with the glaze on them. I will definatly make this again.

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  • on July 12, 2004

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    The swordfish was better than you could get at any restaurant. The pineapple glaze gave great taste to the fish and the chimichurri was a great compliment to it. I also made some bacon wrapped scallops with the glaze on them. I will definatly make this again.

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  • on July 10, 2004

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    The swordfish was better than you could get at any restaurant. The pineapple glaze gave great taste to the fish and the chimichurri was a great compliment to it. I also made some bacon wrapped scallops with the glaze on them. I will definatly make this again.

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  • on June 07, 2004

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    Want your kids to eat fish?? Use the pineapple glaze and they will!!

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