Grilled Swordfish With Pineapple-Plantain Chutney Recipe

Name: Grilled Swordfish With Pineapple-Plantain Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chutney; 2 tablespoons butter; 1 ripe plantain, peeled, chopped; 2 cups chopped peeled fresh pineapple; 1/2 cup dry white wine; 1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth; 1/2 serrano chili, seeded, minced; Fish; 1/2 cup fresh lime juice; 1/3 cup chopped shallot; 1 tablespoon honey; 1 teaspoon honey; 1/4 cup olive oil; 32 ounces swordfish steaks

Servings: persons

Chutney
2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup dry white wine
1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
1/2 serrano chili, seeded, minced
Fish
1/2 cup fresh lime juice
1/3 cup chopped shallot
1 tablespoon honey
1 teaspoon honey
1/4 cup olive oil
32 ounces swordfish steaks

1
For Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; saute until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
2
For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
3
Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Chutney, 2 tablespoons butter, 1 ripe plantain, peeled, chopped, 2 cups chopped peeled fresh pineapple, and more.

Yes, Grilled Swordfish With Pineapple-Plantain Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish With Pineapple-Plantain Chutney

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