Swordfish Steaks With Fruit Salsa Recipes

GRILLED SWORDFISH WITH SALSA FRESCA

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

SWORDFISH STEAKS WITH FRUIT SALSA

Steps:

• For HOT/WARM SALSA: In a medium microwave-safe bowl, combine all of the salsa ingredients; mix well. Microwave on HIGH for 1-1/2 to 2 minutes or until thoroughly heated, stirring once halfway through cooking. Cover to keep warm.
• For COOL/ROOM TEMPERATURE SALSA: Combine all of the ingredients in a medium sized bowl; mix well.
• In a small bowl, combine the brown sugar and 1 tablespoon of lime juice; mix well. Rub the mixture on the fish steaks.
• Spray a skillet with nonstick cooking spray. Pan fry the steaks for about 2-3 minutes on each side over medium-high heat, until the steaks flake easily with a fork.
• Plate the steaks, and spoon the salsa the fish- Enjoy!

MANGO MARINATED SEARED SWORDFISH WITH TROPICAL FRUIT SALSA

Steps:

• For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
• For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating.
• In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side.
• Serve topped with salsa.

FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES

Steps:

• Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
• Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• Combine all ingredients in a small bowl and season with salt and pepper.
• Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
• Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

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.

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 STEAKS WITH SALSA

Steps:

• Combine all the ingredients, except the swordfish and salsa, in a mixing bowl.
• Place the fish in a resealable container.
• Pour the marinade over the swordfish and move the fish around to make sure it is evenly covered.
• Marinate in the refrigerator for 6 to 8 hours.
• Start the coals in a charcoal grill or preheat a gas grill.
• Place the swordfish steaks on the grill and leave undisturbed until grill marks form.
• Then, rotate the fish 90 degrees to create a second set of marks.
• After about 4 minutes, turn the fish to cook on the other side for another 4 minutes, or until firm but still juicy.
• To serve: Place 1 steak on each plate and top with a generous spoonful of the salsa.

SWORDFISH WITH STRAWBERRY SALSA

Steps:

• Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
• Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.