- 1 (8-ounce) swordfish steak
- 4 sprigs fresh cilantro, plus 1 tablespoon chopped fresh cilantro leaves
- 4 tablespoons jerk seasoning, pre-packaged
- 1 mango
- 1/2 cup ripe pineapple, diced
- 1 tablespoon red onion, sliced
- 1 teaspoon jalapeno, diced small
- 1/4 cup orange juice
- 1 lime, juiced
- Kosher salt
- Yellow Wax and Blue Lake Beans in Chipotle Butter, recipe follows
To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish. Cut it into 2 even portions. Garnish each portion by pressing a sprig of cilantro into the meat. Generously rub the fish in the jerk mixture. Lightly oil a hot griddle or medium saute pan. Cook the fish for about 3 to 4 minutes on each side.
Yellow Wax and Blue Lake Beans in Chipotle Butter:
5 yellow wax beans
5 blue lake beans
1/4 pound unsalted butter
1 tablespoon chipotle, canned in adobo sauce
1 teaspoon kosher salt
Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate.
To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.