Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles (Bobby Flay) |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 (6 ounce) swordfish fillets |
olive oil |
salt and pepper, to taste |
pineapple mustard glaze, recipe follows |
cilantro chimichurri, recipe follows |
grilled pineapple salsa, recipe follows |
pickled green chiles, recipe follows |
3 cups pineapple juice |
1 cup white wine vinegar |
2 tablespoons soy sauce |
1 tablespoons peeled and finely chopped ginger root |
1/2 cup light brown sugar, firmly packed |
3 tablespoons dijon mustard |
3 tablespoons fresh lime juice |
salt and freshly ground white pepper |
3/4 cup finely chopped cilantro |
3 cloves garlic, finely chopped |
1/4 cup olive oil |
salt and freshly ground pepper |
Directions:
1. 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.
2. Pineapple Mustard Glaze:
3. 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.
4. Cilantro Chimichurri:
5. Combine all ingredients in a small bowl and season with salt and pepper.
6. 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
7. 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.
8. 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
9. 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.
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