Best 5 Grilled Swordfish With Pineapple Plantain Chutney Recipes

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Embark on a culinary journey to the tropics with our grilled swordfish recipe, an exquisite seafood dish that tantalizes the taste buds. Perfectly grilled swordfish, succulent and flaky, is elevated with a vibrant pineapple-plantain chutney, a harmonious blend of sweet, tangy, and savory flavors. This delectable dish is sure to impress your dinner guests with its exotic flair. But that's not all, as this article also features a collection of equally enticing recipes to satisfy your culinary cravings. From a refreshing pineapple-cucumber salad to a savory grilled vegetable platter and a zesty mango-lime salsa, each recipe is a celebration of vibrant flavors and textures. Prepare to be captivated by the symphony of tastes and aromas as you explore this tropical culinary adventure.

Here are our top 5 tried and tested recipes!

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



Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 31

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
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
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

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.

GRILLED SWORDFISH WITH PINEAPPLE-PLANTAIN CHUTNEY



Grilled Swordfish With Pineapple-Plantain Chutney image

At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at epicurious.com.

Provided by evelynathens

Categories     Pineapple

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup dry white wine
1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
1/2 serrano chili, seeded, minced
1/2 cup fresh lime juice
1/3 cup chopped shallot
1 tablespoon honey
1 teaspoon honey
1/4 cup olive oil
32 ounces swordfish steaks

Steps:

  • For Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
  • For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
  • Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

Nutrition Facts : Calories 666.2, Fat 35, SaturatedFat 9.3, Cholesterol 165.9, Sodium 284.2, Carbohydrate 37.5, Fiber 2.4, Sugar 21.9, Protein 47

CITRUS SWORDFISH WITH CITRUS SALSA



Citrus Swordfish With Citrus Salsa image

A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 13

1 orange, peeled, sectioned, and cut into bite-size
½ cup canned pineapple chunks, undrained
¼ cup diced fresh mango
2 jalapeno peppers, seeded and minced
3 tablespoons orange juice
1 tablespoon diced red bell pepper
2 teaspoons white sugar
1 tablespoon chopped fresh cilantro
½ cup fresh orange juice
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate, thawed
1 ½ pounds swordfish steaks

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.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE



Grilled Swordfish With Spicy Tropical Sauce image

A meaty cut of swordfish steak, topped with a tangy sauce that is both sweet and spicy...a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut.

Provided by GREG IN SAN DIEGO

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 orange
1 small red onion
2 tablespoons chopped scallion tops
1 (8 ounce) can crushed pineapple, packed in juice
3 tablespoons tomato paste
3 garlic cloves, minced
2 teaspoons cornstarch
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
1 pinch cayenne pepper
2 lbs swordfish

Steps:

  • Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
  • In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
  • Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
  • Cut the swordfish into four steaks.
  • Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
  • Note: You can prepare the sauce in advance.

Nutrition Facts : Calories 353.7, Fat 9.3, SaturatedFat 2.5, Cholesterol 88.4, Sodium 592, Carbohydrate 19.9, Fiber 2.2, Sugar 14.4, Protein 46.3

GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY



Grilled Swordfish with Pineapple Plantain Chutney image

Categories     Blender     Fish     Fruit     Pepper     Broil     Backyard BBQ     Lime     Pineapple     Hot Pepper     Summer     Grill     Grill/Barbecue     Healthy     Plantain     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Chutney
2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup of dry white wine
1/2 cup chicken stock or canned low-salt broth
1/2 serrano chili, seeded, minced
Fish
1/2 cup fresh lime juice
1/3 cup chopped shallots
1 tablespoon plus 1 teaspoon honey
1/4 cup olive oil
4 8-ounce swordfish steaks

Steps:

  • For Chutney:
  • Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
  • For fish:
  • Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
  • Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

Tips:

  • Choose Fresh Swordfish: Opt for swordfish steaks that are firm to the touch, have a mild odor, and are evenly colored.
  • Prepare the Marinade: The marinade infuses flavor into the swordfish. Use a combination of olive oil, lemon juice, garlic, herbs, and spices to create a flavorful marinade.
  • Let the Swordfish Marinate: Allow the swordfish to marinate for at least 30 minutes, but no longer than 24 hours. This allows the flavors to penetrate the fish.
  • Grill the Swordfish: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the swordfish from sticking. Cook the swordfish for 4-5 minutes per side, or until it reaches an internal temperature of 145°F (63°C).
  • Make the Pineapple-Plantain Chutney: Combine pineapple, plantains, onion, ginger, chili peppers, vinegar, and sugar in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chutney has thickened.
  • Serve and Enjoy: Place the grilled swordfish on a platter and top with the pineapple-plantain chutney. Garnish with cilantro and serve immediately.

Conclusion:

Grilled Swordfish with Pineapple-Plantain Chutney is a delicious and flavorful dish that combines the delicate taste of swordfish with the sweet and tangy flavors of the chutney. The marinating process helps infuse the swordfish with flavor, while the grilling adds a smoky char. The pineapple-plantain chutney is a perfect complement to the fish, providing a balance of sweetness, acidity, and spice. This dish is sure to impress your guests and is a great choice for a summer cookout or a special occasion meal.

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