Caribbean Swordfish Recipes

GRILLED JERK SWORDFISH CARIBBEAN WITH PINEAPPLE RICE

Steps:

• Rinse the fish in cold water and pat dry with paper towels.
• Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.
• Preheat a charcoal grill or broiler.
• Add enough chicken broth to the reserved pineapple juice to measure 2 cups.
• Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.
• Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.
• Take from the heat and let stand until ready to serve; discard the allspice berries.
• When the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.
• Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thicksteaks (or broil, without turning, for 6 to 8 minutes).
• Fluff the rice with a fork, stir in the green onions and spoon onto individual plates.
• Transfer the swordfish to plates and garnish with lime wedges.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

BROILED CARIBBEAN SWORDFISH

Steps:

• 1. Place fish in ungreased square baking dish, 8 X 8 X 2 inches. Mix lime peel, lime juice, grapefruit juice, salt and garlic pour over fish. Cover and refrigerate 2 hours. Make Papaya Salsa. 2. Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fish from marinade reserve marinade. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa. Papaya Salsa Mix all ingredients in glass or plastic bowl. Cover and refrigerate 1 hour. NUTRITION INFORMATION 1 Serving Calories 220 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 80mg Sodium 80mg Carbohydrate 14g (Dietary Fiber 2g) Protein 27g % DAILY VALUE: Vitamin A 12% Vitamin C 74% Calcium 4% Iron 6% DIET EXCHANGES: 4 Very Lean Meat, 1 Fruit, 1/2 FatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARIBBEAN SWORDFISH

Steps:

• 1. Place fish steaks in a resealable plastic food-storage bag or shallow glass or plastic dish. Mix remaining ingredients, except salsa pour over fish. Seal bag and refrigerate, turning fish once, at least 2 hours but no longer than 8 hours.2. While fish is marinating, make Peach Salsa cover and refrigerate.3. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade reserve marinade. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 16 minutes, turning and brushing once with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve with salsa.Peach Salsa:Mix all ingredients.1 Serving: Calories 215 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 80mg Sodium 220mg Carbohydrate 13g (Dietary Fiber 2g) Protein 27g % Daily Value: Vitamin A 18% Vitamin C 26% Calcium 2% Iron 6% Diet Exchanges: 4 Very Lean Meat, 1 FruitFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SWORDFISH CALABRIAN-STYLE

Steps:

• Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
• Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY

Steps:

• For Chutney:
• Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
• For fish:
• Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
• Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.