Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.

  • Peel the mango, and using the seed to guide you, slice off the meat on both sides. Slice each 1/2 into 3 fillets, lengthwise. Sear the mango on the griddle or pan, alongside the swordfish.

  • In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice. Mix all ingredients together, and season with salt, to taste.

  • To plate, place the beans in the center of the plate. Arrange the mango fillets and the swordfish neatly on top. Garnish the fish with the pineapple salsa and a sprig of cilantro.

Yellow Wax and Blue Lake Beans in Chipotle Butter:
  • 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.


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