1/4 Photos of 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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Units: US | Metric
- 29.58 ml butter
- 1 ripe plantain, peeled, chopped
- 473.18 ml chopped peeled fresh pineapple
- 118.29 ml dry white wine
- 118.29 ml chicken stock or 118.29 ml canned low sodium chicken broth
- 1 serrano chili, seeded, minced
- 1For 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.
- 2For 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.
- 3Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.
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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
- Total Fat 35.0 g
- Saturated Fat 9.3 g
- Cholesterol 165.8 mg
- Sodium 284.2 mg
- Total Carbohydrate 37.5 g
- Dietary Fiber 2.3 g
- Sugars 21.8 g
- Protein 46.9 g