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| Grilled Swordfish with Pineapple-Chili Salsa |
As I continue the quest of amateur cooking, it seems that I don't find awesome recipes......somehow they find me! Primarily, it's because I look at the fridge and I'm trying to use up ingredients:) This dish was no different - save the fish mind you.
I knew I had a lovely swordfish steak in the freezer so we had the main ingredient...but where to go from there? As mentioned, I'm generally on a quest to clean out the fridge so I ended up with pineapple, chili's and cilantro on the counter. Hummmm ---- I'm thinking we can do something with this!!
So I start with the salsa knowing the longer it sits, the better it will be. My mother had sent a grocery bag (literally) full of peppers to me so I grabbed several colors (green, red, orange) and began chopping. These chili's are very, very mild so I thought they would offer just enough heat to compliment the fish. Next, chopping up the pineapple and throwing it all together in a bowl and adding a few finely diced red onions. Next I make a thin vinaigrette to go with it consisting of lime juice (my staple in the summer), honey and a little red wine vinegar. Taste......yuuuuuuuum. OK - cover that up, stick in the fridge to allow the flavors to marry. Now if it was a normal salsa I would have put some cilantro in that, but knowing I was going to make a cilantro pesto I thought I would leave it out. Cilantro can be very over-powering, so you gotta be careful.
Next, the pesto. Ok -- pesto-ish....it didn't have Parmesan or pine nuts. But what it did have was cilantro, garlic, lime juice, honey and lime infused olive oil. Throw all that (except the oil) into a food processor and let it go....drizzle in the oil and set it aside.
Finally --- on to our fish. Swordfish is really a great fish. It has a firm/structured texture which makes it perfect for grilling. Get your grill hot and grill the fish on both sides. I can't remember the time exactly, but I know this....don't over-cook it or it will get dry on you. Learn to test it by touching the steak...the firmer it is, the more done it is. If you like your fish a little rare...leave it a little softer in the center. Me? Fish is gotta be done...but I hate it dry and Swordfish will do that easily if you're not careful.
Just about 1-2 min before the fish is done, I'll brush a little of the pesto on it and then plate it and maybe add a little more pesto. Serve your salsa on the side and there you have it.
Love this dish....give it a go I think you'll like it! The great thing is, if you like more heat -- amp it up with some hotter chili's....serrano's would be great in this;)
Jodie
