Quick Grilled Swordfish With Papaya Salsa Recipes

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.

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.

Steps:

• Prepare a very hot charcoal fire.
• Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
• After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
• Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.

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.

Steps:

• Preheat outdoor grill for medium heat.
• Marinate swordfish in teriyaki sauce for 5 minutes per side.
• Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.

Steps:

• Mix together salsa ingredients and chill.
• Season swordfish steaks with salt and pepper.
• Coat grill rack with cooking oil spray before heating; prepare grill.
• Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
• Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
• Baste frequently with oil/lime mixture.
• Serve swordfish topped with mango salsa, or as a condiment.

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.

Steps:

• Peel, split, and seed papaya; chop coarsely.
• Mix together all ingredients in a bowl.
• Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.

Steps:

• Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
• In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
• Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
• Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.