Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa
User Reviews
5
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Course
Main Course
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Cuisine
American
Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa
Description
This recipe highlights a whole swordfish steak seasoned with kosher salt and pepper, lightly oiled, then grilled over medium-high heat. The fish is basted during cooking with a butter mixture blended with smoked paprika and rosemary sprigs, which also impart subtle herbal aromas when laid atop the fish as it grills. The swordfish cooks quickly to an opaque, tender center with distinctive grill markings.
The accompanying herbed fruit salsa balances sweet and spicy notes by combining diced pineapple, cantaloupe, and creamy avocado with minced jalapeño and red onion. Fresh lime juice and a mixture of chopped cilantro, mint, and rosemary add brightness and herbal complexity. The salsa is chilled, allowing the flavors to meld and provide a cool contrast to the warm, richly smoked fish.
This dish marries the smoky, smoky-sweet flavors of paprika-basted swordfish with the fresh tropical fruit and fragrant herbs of the salsa, perfect for a summer meal. The bold seasoning of the butter and fresh herbs lifts the meaty texture of the swordfish, while the salsa introduces sweet heat and vibrant acidity.
Ingredients
For the fish:
- 1 pound swordfish steak
- extra-virgin olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 tablespoons butter , or ½ stick
- 1 teaspoon smoked paprika
- 4 rosemary tied together with kitchen twine, sprigs
For the salsa:
- ½ cup pineapple , diced
- ¼ cup cantaloupe , diced
- ⅛ cup red onion , minced
- ½ avocado , diced
- 1 ½ jalapeño , minced
- ½ lime , juiced
- ¼ cup cilantro , chopped
- 1 tablespoon mint , chopped
- 1 tablespoon rosemary , minced
- kosher salt
Instructions
- For the salsa, mix the fruit, jalapeño, lime and herbs in small bowl and season with kosher salt to taste. Add more lime juice if desired and refrigerate.
- Rinse the swordfish and pat dry with paper towels. Lightly oil with olive oil and season with kosher salt and freshly ground black pepper. Preheat the grill to medium high for 10-15 minutes. Melt the butter in a small pan or dish and whisk in the smoked paprika with the rosemary sprigs. Place the swordfish steak on the grill and use the rosemary sprigs to brush on the smoked paprika butter. Lay the rosemary sprigs on top of the fish as it cooks. Remove the rosemary sprigs and turn the fish after 4-5 minutes or when grill marks appear. Baste the other side of the fish with the smoked paprika butter and rosemary sprigs, lower the temperature to medium and close the grill lid. Cook for another 4-5 minutes or until the fish is opaque in center.
- Remove from grill and cut the swordfish steak in half. Baste with additional smoked paprika butter and serve with fruit salsa.
User Reviews
Overall Rating
5
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