GRILLED SWORDFISH WITH PAPAYA SALSA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 12
Steps:
- In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
- Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g
GRILLED SWORDFISH WITH PAPAYA SALSA
Swordfish and papaya salsa aren't as famous as peanut butter and jelly, but we assure you they make a perfect pair. Try it and see if you don't agree.
Provided by My Food and Family
Categories Home
Time 1h6m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Pour dressing over fish in shallow glass dish; turn fish over to coat both sides of each steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
- Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 6 to 8 min. on each side or until fish flakes easily with fork.
- Serve fish with the papaya mixture.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
SWORDFISH WITH PAPAYA SALSA
This dish can also be prepared with shark steaks if you can not find swordfish. I haven't tried it with the shark.....but go ahead....be adventurous! The prep time does not include the marinating time.
Provided by luvcookn
Categories Caribbean
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare salsa. Cover and refrigerate until serving time.
- Mix remaining ingredients except fish in an ungreased 8x8x2 baking dish.
- Add fish; turn to coat with marinade.
- Cover and refrigerate at least 1 hour but not longer than 2 hours.
- Set oven control to broil.
- Spray broiler pan rack with nonstick cooking spray.
- Remove fish from marinade; reserve marinade.
- Place fish on rack in broiler pan.
- Broil with tops about 4" from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with a fork.
- Discard any remaining marinade.
- Serve fish with salsa.
Nutrition Facts : Calories 219.2, Fat 5.7, SaturatedFat 1.5, Cholesterol 53, Sodium 344.8, Carbohydrate 13.8, Fiber 2.1, Sugar 8.4, Protein 27.9
GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA
Grilled fish served with black bean and corn salsa - a scrumptious meal that can be made ready in a little over an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
- Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
- Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
QUICK GRILLED SWORDFISH WITH PAPAYA SALSA
This is an easy fish dinner that can be on your table in 30 minutes. Follow the instructions below to make the best use of your time, and then enjoy the great flavors!
Provided by CookinDiva
Categories Spring
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill (allow 10 minutes for gas grill).
- While grill is heating, prepare fish and make salsa.
- Prepare fish fillets: brush with oil, sprinkle with salt, pepper and seasoning mix.
- Prepare salsa: mix together all ingredients, taking care to keep everything very small. If desired, you can add diced cucumber or red onion, according to your taste preferences. Set salsa aside.
- Prepare heated grill for fish (we use a non-stick spray made for grills to prevent sticking).
- Grill fish 4-5 minutes on each side. When cooking swordfish, don't overcook or it will be dry. Don't wait until it "flakes apart" like other fish - when swordfish is perfectly cooked, there will still be some resistance when you try to cut it apart.
- Serve swordfish with salsa and a wedge of lime.
GRILLED SWORDFISH WITH CORN SALAD
Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with anything you'd eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or tiger salad, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.
Provided by Ali Slagle
Categories dinner, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
- While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
- When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
- Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.
More about "grilled swordfish with roast pepper papaya corn salsa recipes"
GRILLED SWORDFISH WITH MANGO PAPAYA SALSA
From livingbetter50.com
GRILLED SWORDFISH - DINNER AT THE ZOO
From dinneratthezoo.com
SPICED GRILLED SWORDFISH WITH ROAST PEPPER, PEACH
From ediblehouston.ediblecommunities.com
GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA
From recipenet.org
5/5
COOK THIS: THIS GRILLED SWORDFISH IS ALL ABOUT THE SAUCE
From mercurynews.com
GRILLED SWORDFISH WITH ROAST PEPPER PAPAYA CORN SALSA …
From tfrecipes.com
GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST
From themediterraneandish.com
CARIBBEAN SWORDFISH WITH PAPAYA SALSA RECIPE - QUERICAVIDA.COM
From quericavida.com
GRILLED SWORDFISH WITH TOMATO AND SWEET PEPPER SALSA
From newengland.com
GRILLED SWORDFISH WITH CORN SALSA RECIPE | TRAEGER GRILLS
From traeger.com
GRILLED SWORDFISH RECIPE: HOW TO GRILL SWORDFISH - MASTERCLASS
From masterclass.com
GRILLED SWORDFISH WITH PAPAYA SALSA - RECIPE - COOKS.COM
From cooks.com
MANGO PINEAPPLE SALSA (EASY & QUICK RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
GRILLED SWORDFISH WITH ROAST PEPPER PAPAYA CORN SALSA FOOD
From homeandrecipe.com
You'll also love