Argentinean Style Grilled Swordfish With A Spicy Orange Chimichurri Pan Roasted Peppers And Charred Sweet Potato Chips Recipes
GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE
A meaty cut of swordfish steak, topped with a tangy sauce that is both sweet and spicy...a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut.
Provided by GREG IN SAN DIEGO
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
- In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
- Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
- Cut the swordfish into four steaks.
- Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
- Note: You can prepare the sauce in advance.
Nutrition Facts : Calories 353.7, Fat 9.3, SaturatedFat 2.5, Cholesterol 88.4, Sodium 592, Carbohydrate 19.9, Fiber 2.2, Sugar 14.4, Protein 46.3
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- To make Chimichurri sauce place all ingredients except oil in food processor. Process for 1 minute. Slowly add oil while processor is running. Process until oil is emulsified.
- Set aside 2/3 cups Chimichurri sauce Cover remaining sauce and refrigerate until ready to serve.
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Servings 4Calories 1386 per serving
- Orange ... I used 2 tangerines for this recipe; any small sweet orange. 1 orange is zested and juiced for the chimichurri; 1/2 grilled for the fish. Then, the last orange is juiced in the rice.
- Chimichurri ... Add everything except the olive oil to a food processor; and, pulse a couple of times until combined. Slowly drizzle in the olive oil until you have a smooth sauce. The chimichurri will be used as a marinade; but, also used as a condiment and sauce for the fish and rice. Reserve 2/3 cup for the marinade; and, transfer the rest to a small bowl, cover with plastic wrap - and, refrigerate. This will be the sauce over the fish and rice.
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- Once the fish has marinated; remove from the refrigerator and the marinade. Make sure to discard the marinade. And, let the fish rest on the counter to take the chill off. You never want to cook with cold seafood.
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