Indulge in the tantalizing flavors of the sea and tropics with our grilled swordfish with papaya salsa. This delectable dish combines the hearty texture of swordfish with the vibrant and refreshing flavors of a sweet and tangy papaya salsa. The swordfish is expertly grilled, resulting in a tender and juicy interior with a slightly crispy exterior. The papaya salsa, made with fresh papaya, red onion, cilantro, and lime juice, adds a burst of tropical sweetness and acidity, perfectly complementing the richness of the fish. Grilled swordfish with papaya salsa is a delightful culinary journey that will transport your taste buds to a tropical paradise. Additionally, we offer a collection of diverse recipes that cater to various dietary preferences and culinary adventures. From the classic Grilled Swordfish with Lemon Butter to the zesty Grilled Swordfish Tacos with Avocado Crema, each recipe promises a unique taste experience that will satisfy your cravings for grilled seafood. Dive into this culinary expedition and discover the versatility and flavor of grilled swordfish.
Let's cook with our recipes!
GRILLED SWORDFISH WITH PAPAYA SALSA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED SWORDFISH WITH A GRILLED MANGO SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
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.
GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 7
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.
QUICK GRILLED SWORDFISH WITH PAPAYA SALSA
This is an easy fish dinner that can be on your table in 30 minutes. Follow the instructions below to make the best use of your time, and then enjoy the great flavors!
Provided by CookinDiva
Categories Spring
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
GRILLED SWORDFISH WITH PAPAYA SALSA
Swordfish and papaya salsa aren't as famous as peanut butter and jelly, but we assure you they make a perfect pair. Try it and see if you don't agree.
Provided by My Food and Family
Categories Home
Time 1h6m
Yield Makes 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
SWORDFISH WITH PAPAYA SALSA
This dish can also be prepared with shark steaks if you can not find swordfish. I haven't tried it with the shark.....but go ahead....be adventurous! The prep time does not include the marinating time.
Provided by luvcookn
Categories Caribbean
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219.2, Fat 5.7, SaturatedFat 1.5, Cholesterol 53, Sodium 344.8, Carbohydrate 13.8, Fiber 2.1, Sugar 8.4, Protein 27.9
GRILLED SWORDFISH WITH MANGO SALSA
Make and share this Grilled Swordfish with Mango Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix together salsa ingredients and chill.
- Season swordfish steaks with salt and pepper.
- Coat grill rack with cooking oil spray before heating; prepare grill.
- Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
- Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
- Baste frequently with oil/lime mixture.
- Serve swordfish topped with mango salsa, or as a condiment.
GRILLED SWORDFISH WITH CUCUMBER LIME SALSA
Steps:
- Marinate swordfish:
- Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
- Make salsa while swordfish marinates:
- Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
- Grill swordfish:
- Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.
Tips:
- Choose the freshest swordfish available. Look for fish that is firm to the touch and has a mild, briny smell.
- Marinate the swordfish for at least 30 minutes before grilling. This will help to tenderize the fish and infuse it with flavor.
- Grill the swordfish over medium-high heat until it is cooked through. The fish should be opaque in the center and flake easily with a fork.
- Serve the swordfish with papaya salsa. The salsa is a refreshing and flavorful complement to the grilled fish.
Conclusion:
Grilled swordfish with papaya salsa is a delicious and healthy meal that is perfect for a summer cookout. The swordfish is grilled to perfection and the papaya salsa is a refreshing and flavorful complement to the fish. This dish is sure to be a hit with your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love