Grilled Pineapple Swordfish + Smoked Paprika Mushroom Sauté
February 17, 2011 § Leave a comment
E: Hi everyone! If you read through this post, you will discover the delicious results of another experiment in things-I-don’t-make-often. I hope you try it, because I thought it was fantastic and so did everyone else who tasted it.
Pineapple is one of those things I almost never use. For the longest time I’ve really disliked it, but Iron Chef inspired me to try something just a little bit daring with it. (Spoiler alert: there will be another recipe that uses pineapple going up on the blog in the coming week or two . . . so if you love this sweet, spiny fruit, stick around!) This whole thing was a bit accidental, because I was going to do something with mangoes. But there weren’t any that were ripe enough to eat when I needed them, so I went with a pineapple instead. So I did a grilled pineapple swordfish with pineapple-ginger purée, and a smoked paprika, mushroom, and onion sauté with brown rice for a side.
For the main course, you’ll need (serves about 3-4):
1 lb swordfish, washed
salt & pepper to cover the fish
oil & butter for grilling in a pan (or an actual grill, use it if you have it, but it is winter here so I went with a grill pan)
1 pineapple, cut into chunks (you’ll likely have some extra, see how much I used in the pictures)
1 inch fresh ginger
cayenne pepper, to taste (go a bit heavier than you think from tasting it, when had with everything else the spice fades to the background)
So, wash your swordfish and chop up everything. If you are doing the side too now is a good time to cut up the onion and mushroom, as my picture shows.
Aside: The two piles of pineapple are because one (the larger one) went into the blender for the purée, and the smaller went onto the “grill.”
To make the purée, throw a little over 20 cubes of pineapple (see the photo, top left pile) into a blender or food processor with the ginger, and a dash of cayenne pepper. Blend that until it is fairly smooth. If you taste it, it should have a good kick from the ginger and cayenne. If I made it again I’d go a bit heavier on the spicyness because it does get mellowed out by having it with the fish and rice. (You can do the purée at the end too, or while you are waiting for the fish to cook. It is pretty quick but I just wanted to get it out of the way).
Now, sprinkle salt and pepper on the top of your swordfish steak. I’d go fairly heavy because the fish does have to stand out on its own too, but don’t drown it of course. Then you should put the stuff on the grill. I haven’t done this with an actual grill, so I don’t know how long it would take in that case. So if you do that, you are on your own. If you are using a pan, add a bit of butter to the pan and then add about a tablespoon of olive oil. The butter will give the fish a really nice flavor, but it’s a bit healthier this way than using all butter.
Turn the heat up to medium high. Then lay the fish down, and put some of your pineapple cubes down on the pan too surrounding the fish (try about 20).
Grill the fish until it is done, flipping part-way. I think I put it down for 7-ish minutes a side, but I wouldn’t swear by it. Keep flipping the pineapple cubes while that is going on. You want the cubes a bit brown, but don’t let them get to the point that they look like they’ve been through a nuclear apocalypse. Remove them to a bowl if they finish before the fish (mine did).
When your fish looks like this on both sides, and is cooked through, it is done:
Remove from the pan, cut it up, and serve. Make the purée now if you didn’t do that before. Plate the fish with some pineapple cubes on top, put down some of the purée under or next to the fish, and serve with:
Smoked Paprika Mushroom Sauté
8 crimini mushrooms, sliced
2 shiitake mushrooms, sliced, if you have them (I didn’t at the time)
1/2 sweet onion
olive oil to sauté
salt & pepper to taste
1/2 c. short brown rice
smoked paprika to top
First off, set the rice cooking, because that’s going to take the longest. Wash and slice your mushrooms and the onion. Then, put some olive oil (~1/2 to 1 tbsp) into your pan, turn the heat up to medium, and toss in the onion.
Crack some black pepper over the onion, and cook it for a couple minutes so it starts to soften. If you are using shiitake mushrooms, you might want to put them in very soon after the onions, since they take longer to cook than crimini mushrooms.
Once your onions are soft, add your crimini mushrooms to the pan.
Cook those until the mushrooms get soft and wet-looking. Toss in a pinch of salt, and a little more pepper if you think it needs it. If you are using shiitake mushrooms, just make sure those are finished before you take if off the heat.
That’s pretty much it for this. Plate it with the rice on the bottom, laying the sauté on top. Sprinkle with smoked paprika to your satisfaction (you could omit it, but the smoky flavor with the mushrooms really makes this dish).
So put this all together, and you have an awesome meal. Hopefully, it will look something like this, and will make everyone who eats it unconditionally happy, at least for an hour or so.
Just a note, the pineapple-ginger purée is great, and you’ll probably have some left. I honestly ate it with the rest of the pineapple I had left over. It would probably go with chicken too, or, I was thinking, with Indian food. In any case, enjoy the rest of it!