Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa
- 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.
Copyright 2003, Jill Davie, All Rights Reserved
Recipe courtesy of Bobby Flay