Swordfish is meaty and can be eaten like steak, thanks to its firm texture and good taste. However, it can also be stewed or made into fish chowder. Just remember to choose swordfishs that have a red strip of dark meat, which is fresher than the brown ones. Do not be surprised if swordfishs from the East Coast are rosier that those that come from the Pacific because of the difference in their diets. To make this fish last up to four months in the freezer, wrap it tightly before storing.
Swordfish Recipes 1: Citrus Swordfish With Citrus Salsa
Ingredients
|
Ingredients |
Amount |
|
Orange |
1 piece, peeled, cut into bite-size pieces |
|
Canned pineapple chunks |
½ cup, not drained |
|
Fresh mango |
¼ cup, diced |
|
Jalapeno peppers |
2 pieces, seeded and minced |
|
Orange juice |
3 tablespoons |
|
Red bell pepper |
1 tablespoon, diced |
|
White sugar |
2 teaspoons |
|
Fresh cilantro |
1 tablespoon, chopped |
|
Fresh orange juice |
½ cup |
|
Olive oil |
1 tablespoon |
|
Cayenne pepper |
¼ teaspoon |
|
Pineapple juice concentrate |
1 tablespoon, thawed |
|
Swordfish steaks |
1½ pounds |
Time & Yield
|
Total Time |
55 minutes |
|
Yields |
6 servings |
Directions
-
To make salsa: Combine in a bowl the orange slices, pineapple chunks, diced mango, minced jalapenos, red bell pepper, sugar, cilantro, and 3 tablespoons orange juice. Mix well, cover, and refrigerate.
-
In another bowl, combine 1/2 cup orange juice, cayenne pepper, olive oil, and pineapple juice concentrate.
-
Coat swordfish steaks with the mixture and marinate for 30 minutes.
-
Prepare an outdoor grill, using an oiled rack set six inches away from the heat source.
-
Grill the swordfish for about 12 to 15 minutes, turning and cooking until it turns opaque in the center.
-
Serve with salsa.
You can also watch the following video as reference.
