Grilled Swordfish With Pineapple-Plantain Chutney

"At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at epicurious.com."
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by kymgerberich photo by kymgerberich
photo by kymgerberich photo by kymgerberich
photo by kymgerberich photo by kymgerberich
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • For Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté 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.
  • 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.
  • Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

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Reviews

  1. Wow, this recipe is such a winner. I will put this in my best of the best file. I loved everything about it, the marinade had a great flavor and the chutney was soooooooooo delicious!! It was the first time I cooked with plantain. I really liked it, but my family could have done without - so next time I think I'll make the chutney minus the plantain addition. Thank you for an excellent recipe. Made for the Golden Gourmets during the ZWT 7.
     
  2. Chicken that I am, I cut the chili back to a jalapeno, & THAT was enough heat for me! I particularly enjoyed the chutney in this dish, especially the combo of plantains & pineapple! Thanks for sharing your recipe! [Made & reviewed while touring Central America on the Zaar World Tour 4]
     
  3. I was looking for a way to use up some plantain and this didn't dissapoint. I cut way back on the hot pepper and used water instead of chicken stock.Thanks! Made for ZWT 2013 by team Hot Stuff.
     
  4. This is fantastic. I really detested plantains until I tried this chutney!! The flavors go really well together!! I used a whole serrano chile and it was just the right amount of heat! Thanks evelyn!!
     
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Tweaks

  1. I was looking for a way to use up some plantain and this didn't dissapoint. I cut way back on the hot pepper and used water instead of chicken stock.Thanks! Made for ZWT 2013 by team Hot Stuff.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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