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    You are in: Home / Recipes / Grilled Swordfish With Pineapple-Plantain Chutney Recipe
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    Grilled Swordfish With Pineapple-Plantain Chutney

    Grilled Swordfish With Pineapple-Plantain Chutney. Photo by LifeIsGood

    1/4 Photos of Grilled Swordfish With Pineapple-Plantain Chutney

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    evelyn/athens's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Chutney

    Fish

    Directions:

    1. 1
      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.
    2. 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. 3
      Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

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    Ratings & Reviews:

    • on June 04, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2008

      55

      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]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Grilled Swordfish With Pineapple-Plantain Chutney

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 666.2
     
    Calories from Fat 315
    47%
    Total Fat 35.0 g
    53%
    Saturated Fat 9.3 g
    46%
    Cholesterol 165.8 mg
    55%
    Sodium 284.2 mg
    11%
    Total Carbohydrate 37.5 g
    12%
    Dietary Fiber 2.3 g
    9%
    Sugars 21.8 g
    87%
    Protein 46.9 g
    93%

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