Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles (Bobby Flay) Recipe
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Ingredients:
- pineapple mustard glaze, recipe follows
- cilantro chimichurri , recipe follows
- grilled pineapple salsa , recipe follows
- pickled green chiles , recipe follows
Directions:
- 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.
- Pineapple Mustard Glaze:
- 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.
- Cilantro Chimichurri:
- Combine all ingredients in a small bowl and season with salt and pepper.
- Grilled Pineapple Salsa: 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices 4 scallions, white and pale green part, thinly sliced 2 pickled serranos, thinly sliced 2 pickled jalapenos, thinly sliced 3 tablespoons fresh lime juice 3 tablespoons rice wine vinegar 3 tablespoons olive oil Salt and freshly ground 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.
- Pickled Green Chiles: 2 cups red wine vinegar 2 tablespoons kosher 2 tablespoons sugar 6 whole serrano chiles, washed well and dried 6 jalapeno chiles, washed well and dried
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.83 Kcal (1603 kJ) | ||
| Calories from fat | 148.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 25% | |
|---|---|---|---|
| Cholesterol | 18.7mg | 6% | |
| Sodium | 669.49mg | 28% | |
| Potassium | 425.65mg | 9% | |
| Total Carbs | 51.83g | 17% | |
| Sugars | 46.29g | 185% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 8.69g | 17% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 0.8mg | 4% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 125.98 Kcal (527 kJ) | ||
| Calories from fat | 48.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 25% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 6% | |
| Sodium | 220.31mg | 28% | |
| Potassium | 140.07mg | 9% | |
| Total Carbs | 17.06g | 17% | |
| Sugars | 15.23g | 185% | |
| Dietary Fiber | 0.64g | 8% | |
| Protein | 2.86g | 17% | |
| Vitamin C | 6mg | 30% | |
| Iron | 0.3mg | 4% | |
| Calcium | 21.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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