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

By mrstaylor

Ingredients

• Pineapple Mustard Glaze:
• 4 4 ounce) 4 (6 ounce) swordfish fillets
• Olive oil
• to and pepper, to taste
• Pineapple Mustard Glaze, recipe follows
• Cilantro Chimichurri, recipe follows
• Grilled Pineapple Salsa, recipe follows
• Pickled Green Chiles, recipe follows
• 3 3 3 cups pineapple juice
• 1 1 1 cup white wine vinegar
• 2 2 2 tablespoons soy sauce
• 1 1 1 tablespoons peeled and finely chopped ginger root
• 1/2 1/2 1/2 cup light brown sugar, firmly packed
• 3 3 3 tablespoons Dijon mustard
• 3 3 3 tablespoons fresh lime juice
• Salt and freshly ground white pepper
• Cilantro Chimichurri:
• 3/4 3/4 3/4 cup finely chopped cilantro
• 3 3 3 cloves garlic, finely chopped
• 1/4 1/4 1/4 cup olive oil
• Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper.

Details

Servings 4
Preparation time 40mins
Cooking time 15mins

Preparation

Step 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.

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



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.



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



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.