Swordfish Bites with Pineapple and Red Bell Pepper
Pes Espada con Piña y Chile Rojo DulceSwordfish is found in temperate and tropical seas throughout much of the world. Along the Pacific coast of Mexico, swordfish is often grilled and served with salsas of various kinds. This recipe grills highly prized and expensive swordfish in small pieces and skewers the cooked fish with pineapple chunks and red bell pepper on cocktail picks. Accompany with a spicy salsa or dipping sauce. To save time, you can use fresh packaged pre-cut pineapple found in supermarkets.
Ingrediënten
Makes 4 to 6 appetizer servings
- Jalapeño-Cilantro Sauce
- 2 6- to 8-ounce swordfish steaks, 1⁄2- to 3⁄4-inch thick
- 2 medium garlic cloves minced
- 1½ tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 1 medium fresh pineapple about 1½ pounds, rind removed, cored, and cut into 1-inch chunks—about 2 cups of pineapple chunks
- 2 red bell peppers seeded, and cut into 3⁄4-inch squares
Instructies
- Prepare the salsa.
- Then, trim the skin from the swordfish, and cut the steaks into 1-inch pieces.
- Mix together the garlic, oil, salt, and pepper.
- Coat the fish on all sides with the mixture.
- Cover and refrigerate about 1 hour.
- Skewer the pineapple and red pepper on cocktail picks, and put on a plate.
- Remove the fish from the refrigerator.
- Heat a stovetop grill pan over medium-high heat until hot and a few drops of water sizzle on the pan.
- Cook the swordfish chunks, turning, until light brown outside, about 3 to 5 minutes, or until just cooked through.
- Add the cooked fish to the skewers with the pineapple and peppers.
- Serve at room temperature with the jalapeño and cilantro salsa on the side.
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