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Home > Seafood Recipes > Recipes: Swordfish  > Recipe: Island Swordfish

Recipe: Island Swordfish

4 servings

Chopped mango and papaya bring tropical freshness to grilled Island Swordfish. Also a Fine grilling recipe.

1/2 cup chopped ripe mango

1/4 cup peeled, seeded, chopped papaya

2 tablespoons finely chopped celery

1 tablespoon minced fresh parsley

1 tablespoon lime juice

2 teaspoons finely chopped purple onions

1 teaspoon minced garlic

1 teaspoon seeded, minced jalapeno peppers

2 tablespoons rice vinegar

2 tablespoons Dijon mustard

1 tablespoon plus 1 teaspoon low sodium soy sauce

1 pound swordfish steaks, 3/4-inch thick

vegetable cooking spray

fresh parsley, sprigs

Combine first 8 ingredients in a small bowl...chill.

The secret of slicing a ripe mango: Peel the mango with a paring knife. Cut a small slice off the stem end. Stand the mango on its cut end, a narrow side facing you. Cut one side of flesh off the pit, making a vertical slice about 1/2 inch from the center so the knife clears the pit. Repeat on other 3 sides. Now slice, dice, chop or puree.

Combine rice vinegar, mustard and soy sauce in a small bowl; stir with a wire whisk until well blended. Brush vinegar mixture over steaks.

Spray broiler pan with vegetable cooking spray and broil steaks about 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer steaks to individual plates and serve with 1/4 cup mango mixture on side of steaks. Garnish with parsley sprigs if desired. Serve immediately.

Note: This is a fine recipe for grilling. Coat grill rack with cooking spray; place grill over medium-hot coals. Place steaks on rack and grill 5 minutes on each side or until fish flakes easily when tested with a fork.


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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved. These images may not be copied without written permission. All other photos Copyright 2004

Recipe: Island Swordfish



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