Grilled Swordfish with Pineapple Plantain Chutney

Grilled Swordfish with Pineapple Plantain Chutney
Grilled Swordfish with Pineapple Plantain Chutney
At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Central American/Caribbean Blender Fish Fruit Pepper Broil Backyard BBQ Lime Pineapple Hot Pepper Summer Grill Grill/Barbecue Healthy Plantain Bon Appétit
  • 2 tablespoons butter
  • 1/4 cup olive oil
  • 1/2 cup fresh lime juice
  • 1 tablespoon plus 1 teaspoon honey
  • 1/3 cup chopped shallots
  • Carbohydrate 36 g(12%)
  • Cholesterol 165 mg(55%)
  • Fat 35 g(53%)
  • Fiber 3 g(11%)
  • Protein 46 g(92%)
  • Saturated Fat 9 g(46%)
  • Sodium 196 mg(8%)
  • Calories 655

PreparationFor Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper. For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper. Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

PreparationFor Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper. For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper. Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

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