Recipe courtesy of Jill Davie
Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1543
- Total Fat
- 110
- Saturated Fat
- 63
- Carbohydrates
- 98
- Dietary Fiber
- 14
- Sugar
- 62
- Protein
- 55
- Cholesterol
- 393
- Sodium
- 2273
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
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
2 cloves garlic
1 teaspoon kosher salt
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.