I went to the local fish market yesterday, intending to grill a fillet of striped bass and serve it oreganata style for last night’s dinner. But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!
Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.
Preparing the Salsa:
2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder
Mix the above ingredients and lit sit for 30 minutes to blend the flavors.
Preparing the Swordfish:
Swordfish steaks about 1 inch thick (figure 1/2 pound per person)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste
1. Rub the swordfish steaks with the olive oil and coat with salt and pepper, let fish sit for 15 to 30 minutes at room temperature.
2. Spray the grill with Pam or other non-stock spray, grill the swordfish steaks on very hot grill for 16-18 minutes, turning once.
Serve the Swordfish with the salsa on top.