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Fresh swordfish continues to be one of the most sought-after fish for dinner fare on the US East Coast. Ocean City, Maryland, chef Jim Hughes offers up this summery Block Island sword served on a pool of mango puree at his restaurant, Fager’s Island, and it’s absolutely worth trying tonight. Serve with a Spicy Mojito for an extra kick.
Ingredients | Serves 4
- 4 8-oz. swordfish steaks, skin removed
- 1 cup fresh pineapple, small dice
- 1 tomato; seeds removed, small dice
- 1 Tbsp. fresh cilantro, chopped; some leaves for garnish
- 1 Tbsp. garlic, minced
- 1 jalapeño, minced
- 1 Tbsp. onion, diced
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. fresh lemon juice
- ¼ tsp. cumin
- 3 mangoes; pits removed, diced
- Thousand Island dressing
- Balsamic glaze
- Salt and pepper, to taste
Preparation
Prepare the salsa: Mix together the pineapple, tomato, cilantro, garlic, jalapeño, onion, vinegar, cumin, salt and pepper; refrigerate.
Prepare the sauce: Combine the mango, lemon juice and salt to taste in a blender until smooth; set aside.
Liberally coat the swordfish steaks on both sides with the dressing, and grill on high heat, 2-3 minutes per side, until opaque and well-marked.
To Assemble
Place 2 ounces of mango puree on a plate, center the swordfish, and drizzle balsamic glaze over the fish. Finish with the pineapple salsa in a cascading fashion down the fish. Garnish with cilantro leaves and jalapeño slices.
