Tropical Grilled Swordfish with Spicy Pineapple-Plantain Chutney
Indulge in the vibrant flavors of the Caribbean with this Tropical Grilled Swordfish recipe. Inspired by the beautiful island of St. Croix, this dish features succulent swordfish steaks marinated in a zesty lime and shallot blend, perfectly complemented by a sweet and spicy chutney made from ripe plantains and fresh pineapple. The deep, rich flavors of the chutney, enhanced by the mild heat of serrano chili, create a delightful contrast to the grilled fish. Whether for a special occasion or a casual weeknight meal, this dish is sure to impress and transport your taste buds to a tropical paradise.
N/A
Servings
310
Calories
11
Ingredients
Ingredients
Butter
2 tablespoons (Melted)
Ripe plantain
1 (Peeled and chopped)
Fresh pineapple
2 cups (Chopped and peeled)
Dry white wine
1/2 cup (None)
Chicken stock or low sodium chicken broth
1/2 cup (None)
Serrano chili
1/2 (Seeded and minced)
Fresh lime juice
1/2 cup (Freshly squeezed)
Shallot
1/3 cup (Chopped)
Honey
1 tablespoon (None)
Olive oil
1/4 cup (None)
Swordfish steaks
32 ounces (None)
Instructions
1
In a heavy medium skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped plantain and sauté for about 8 minutes, or until golden brown. Once done, remove from heat.
2
In a separate heavy medium saucepan, combine the fresh pineapple, dry white wine, chicken stock, and minced serrano chili. Stir over medium heat until most of the liquid has evaporated and the pineapple is soft, approximately 10 minutes.
3
Add the sautéed plantains to the pineapple mixture and stir well to combine. Season the chutney with salt and pepper to taste. Keep warm.
4
Prepare your grill for medium-high heat or preheat the broiler. In a blender, combine the fresh lime juice, chopped shallots, and honey. With the blender running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
5
Generously brush the lime and shallot mixture over the swordfish steaks, seasoning them with salt and pepper. Reserve some of the marinade for basting.
6
Grill the swordfish for about 4 minutes on each side, basting with the reserved lime marinade, until cooked through and opaque in the center.
7
Serve the grilled swordfish hot, topped with the pineapple-plantain chutney, and enjoy the taste of the tropics!
Nutrition Information
16.25g
Fat
20g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Tropical Grilled Swordfish with Spicy Pineapple-Plantain Chutney.
Where did the inspiration for this Caribbean recipe come from?
This recipe is inspired by the beautiful island of St. Croix.
How many calories are in a serving of this swordfish dish?
There are 310 calories per serving.
What is the protein content of this recipe?
The recipe contains 22.5g of protein.
What are the fat and carbohydrate values for this meal?
The dish contains 16.25g of fat and 20g of carbohydrates.
What ingredients are used to make the fruit chutney?
The chutney is made with butter, ripe plantain, fresh pineapple, dry white wine, chicken stock, and serrano chili.
How long should I sauté the plantains?
Sauté the chopped plantains in butter for about 8 minutes, or until they are golden brown.
How is the pineapple prepared for the chutney mixture?
Stir the pineapple with wine, stock, and serrano chili over medium heat for about 10 minutes until soft and the liquid has evaporated.
What kind of chili provides the spice in this recipe?
The recipe uses half of a seeded and minced serrano chili.
What components are needed for the swordfish marinade?
The marinade requires fresh lime juice, chopped shallots, honey, and olive oil.
How do I emulsify the lime and shallot mixture?
Combine lime juice, shallots, and honey in a blender, then slowly drizzle in the olive oil while the blender is running until smooth.
How much swordfish is required for this recipe?
You will need 32 ounces of swordfish steaks.
What is the recommended grill setting for the swordfish?
The grill should be prepared for medium-high heat.
Can I cook the swordfish if I don't have a grill?
Yes, you can preheat the broiler as an alternative to grilling.
How long does the swordfish need to cook on the grill?
Grill the swordfish for about 4 minutes on each side.
How do I know when the swordfish is done?
The fish is done when it is cooked through and opaque in the center.
Should I use the marinade for basting during cooking?
Yes, reserve some of the lime and shallot marinade for basting while the fish grills.
How many total ingredients are in this recipe?
There are 11 ingredients total.
What type of plantain is best for the chutney?
A ripe plantain that has been peeled and chopped is best.
How much honey is used in the marinade?
The recipe calls for 1 tablespoon of honey.
What type of wine is recommended for the chutney?
The recipe specifies 1/2 cup of dry white wine.
How much fresh lime juice is needed?
You will need 1/2 cup of freshly squeezed lime juice.
What is the final step before serving the dish?
Serve the grilled swordfish hot and top it with the warm pineapple-plantain chutney.
What kind of broth can be used instead of chicken stock?
You can use low sodium chicken broth as an alternative.
How should the pineapple be prepared for measurement?
The pineapple should be peeled and chopped to yield 2 cups.
What are some of the tags associated with this recipe?
Tags include grilled fish, swordfish recipe, tropical chutney, and Caribbean cuisine.
Is this dish considered a healthy dinner option?
Yes, 'healthy dinner' is one of the tags associated with this recipe.
How much olive oil is used in the marinade?
The recipe uses 1/4 cup of olive oil.
What provides the acidity in the marinade?
The acidity comes from 1/2 cup of fresh lime juice.
What is the quantity of shallots needed?
You need 1/3 cup of chopped shallots.