Swordfish With Papaya Salsa Recipes

GRILLED SWORDFISH WITH PAPAYA SALSA

Steps:

• In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
• 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 fish 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.

GRILLED SWORDFISH WITH PAPAYA SALSA

Steps:

• Pour dressing over fish in shallow glass dish; turn fish over to coat both sides of each steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
• Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 6 to 8 min. on each side or until fish flakes easily with fork.
• Serve fish with the papaya mixture.

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.

QUICK GRILLED SWORDFISH WITH PAPAYA SALSA

Steps:

• Preheat grill (allow 10 minutes for gas grill).
• While grill is heating, prepare fish and make salsa.
• Prepare fish fillets: brush with oil, sprinkle with salt, pepper and seasoning mix.
• Prepare salsa: mix together all ingredients, taking care to keep everything very small. If desired, you can add diced cucumber or red onion, according to your taste preferences. Set salsa aside.
• Prepare heated grill for fish (we use a non-stick spray made for grills to prevent sticking).
• Grill fish 4-5 minutes on each side. When cooking swordfish, don't overcook or it will be dry. Don't wait until it "flakes apart" like other fish - when swordfish is perfectly cooked, there will still be some resistance when you try to cut it apart.
• Serve swordfish with salsa and a wedge of lime.

GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA

Steps:

• Prepare a very hot charcoal fire.
• Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
• After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
• Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA

Steps:

• Preheat a grill to medium-high.
• Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
• Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
• Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.

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!

SWORDFISH WITH PAPAYA SALSA

Steps:

• Prepare salsa. Cover and refrigerate until serving time.
• Mix remaining ingredients except fish in an ungreased 8x8x2 baking dish.
• Add fish; turn to coat with marinade.
• Cover and refrigerate at least 1 hour but not longer than 2 hours.
• Set oven control to broil.
• Spray broiler pan rack with nonstick cooking spray.
• Remove fish from marinade; reserve marinade.
• Place fish on rack in broiler pan.
• Broil with tops about 4" from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with a fork.
• Discard any remaining marinade.
• Serve fish with salsa.