Mango Marinated Seared Swordfish With Tropical Fruit Salsa |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another wonderful recipe from Sandra Lee, easy but certainly fancy enough for company. I used frozen swordfish and generally cut the recipe in half for DH and me. Ingredients:
1/4 cup mango nectar |
3 tablespoons canola oil |
2 tablespoons balsamic vinegar |
1 teaspoon ground nutmeg |
1 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes |
kosher salt |
fresh ground pepper |
30 ounces canned tropical mixed fruit, well drained |
1 tablespoon fresh cilantro, chopped |
4 green onions, finely chopped |
1/2 lime, juice of |
1/2 small jalapeno, seeded and minced |
kosher salt |
4 (6 -8 ounce) swordfish steaks |
2 tablespoons canola oil |
Directions:
1. Marinade: In a small bowl whisk together the marinade ingredients.
2. Pour into a large resealable plastic bag.
3. Add swordfish.
4. Seal and shake bag to completely coat fish.
5. Put in refrigerator and marinate at least 1 hour.
6. Salsa: Chop well drained fruit into small pieces.
7. Combine fruit and remaining ingredients in a bowl and refrigerate to let flavors meld while fish is marinating.
8. In a large skillet heat canola oil over medium-high heat.
9. Remove fish from marinade.
10. Pat dry and cook for 5 minutes on each side.
11. Serve fish with salsa either on top or on the side.
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