Swordfish On Black Bean And Pineapple Salsa Recipes

SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA

Steps:

• Wash and dry the fish.
• If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
• Drain beans and rinse under cold water. Set aside.
• Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
• Grill or broil the fish for 10 minutes for each inch at the thickest part.
• Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.

JERK SWORDFISH SERVED WITH MANGO FILETS AND PINEAPPLE AND RED ONION SALSA

Steps:

• 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.
• 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.

CARIBBEAN FISH WITH PINEAPPLE SALSA

Steps:

• For marinade, combine all ingredients except fish in blender container; blend until smooth.
• Place fish in resealable plastic bag. Pour marinade over fish; close bag securely, turning to coat. Refrigerate 1 hour.
• Meanwhile, combine salsa ingredients in a medium bowl; let stand 30 minutes. Stir in additional rice vinegar to taste.
• Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired. Serve with pineapple salsa.

GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA

Steps:

• Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef's term for 'doneness').
• In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
• For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
• Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
• Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
• To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream - the 'cuisson' - 1 min. Turn the steaks and cook for 1 more min - no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.

BLACK BEAN AND PINEAPPLE SALSA

Steps:

• Remove the seeds and membranes from the jalapenos before dicing if you prefer less heat. Leave them in if you prefer more.
• Rinse the cilantro well before chopping.
• Combine all ingredients in a large bowl. Letting it stand for a few hours will help combine the flavors, but is not an essential step.

PINEAPPLE AND BLACK BEAN SALSA

Steps:

• In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

CITRUS SWORDFISH WITH CITRUS SALSA

Steps:

• Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
• In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
• Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
• Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA

Steps:

• In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
• Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.