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 Salsan and Pickled Green Chiles is a gluten free, dairy free, and pescatarian recipe with 4 servings. This recipe covers 46% of your daily requirements of vitamins and minerals. This main course has 995 calories, 38g of protein, and 50g of fat per serving. From preparation to the plate, this recipe takes approximately 55 minutes. It will be a hit at your The Fourth Of July event. It is a pricey recipe for fans of South American food. Head to the store and pick up olive oil, wine vinegar, pickled serranos, and a few other things to make it today. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas
Instructions
1
Heat the grill to medium-high.
Equipment you will use
Grill
2
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.
Ingredients you will need
Salt And Pepper
Olive Oil
Pineapple
Mustard
Glaze
Fish
Equipment you will use
Grill
3
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.
Ingredients you will need
Green Chili Pepper
Glaze
Pineapple
Cilantro
Mustard
Salsa
Fish
Equipment you will use
Grill
4
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.
Ingredients you will need
Pineapple Juice
Brown Sugar
Soy Sauce
Vinegar
Ginger
Equipment you will use
Sauce Pan
5
Add the mustard and cook an additional 2 minutes.
Ingredients you will need
Mustard
6
Remove from the heat and add the lime juice, and white pepper.
Ingredients you will need
White Pepper
Lime Juice
7
Let cool.
8
Combine all ingredients in a small bowl and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Equipment you will use
Bowl
9
Grill the pineapple on both sides until lightly golden brown.
Ingredients you will need
Pineapple
Equipment you will use
Grill
10
Remove from the grill and cut into 1/4-inch dice.
Equipment you will use
Grill
11
Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
Ingredients you will need
Salt And Pepper
Equipment you will use
Bowl
12
Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved.
Ingredients you will need
Vinegar
Sugar
Salt
Equipment you will use
Sauce Pan
13
Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.