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Culinary CPR: Grilled Swordfish

August 17, 201619 min
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Grilled Swordfish.Four servings Ingredients:  1 cup fresh orange juice 2 tablespoons soy sauce 2 cups fresh pineapple grilled in larger pieces then small diced 1 medium red onion, peeled grilled and cut into small dice Cooking spray 1 lb swordfish steak 2 tablespoons olive oil 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint zest from 1 lime zest from 1 lemon 1 jalapeno or serrano pepper, seeded and minced salt and pepper to taste Instructions Preheat your grill (use a grill pan especially for the onions) to medium high. Combine the pineapple and onion in a mixing bowl. Toss with 1 tablespoon of the olive oil, add a bit of salt and pepper to taste. Spread the onion and pineapple mixture out in a grill pan (you need something to keep the pieces from slipping through into the grill). Place on the grill. Grill the onions and pineapple for 10 to 15 minutes, stirring occasionally. When the pineapple is starting to brown and the onion is getting soft, remove from heat. Scoop the grilled pineapple and onion back into the mixing bowl. Cut into stir in the remaining tablespoon of olive oil, the jalapeno pepper, mint, basil and zest . Add salt and pepper to taste and set aside. You can start grilling the swordfish after getting the pineapple grilling. Coat the swordfish with a bit of cooking spray, then place on the grill seasoned with salt & pepper. Grill the swordfish with the grill covered on for 6 minutes. Flip the fish to the other side, grill another 3 minutes, and check for doneness. You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish. When the swordfish is cooked through, move to a platter. Portion up the fish, and serve topped with the pineapple salsa. Enjoy!

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