with spicy tropical sauce
Whether for a family supper or a company dinner, you cant go wrong with a meaty cut of swordfish steak. Topped with a tangy sauce that is both sweet and spicy- a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut... Here it is and away we go..........
Working time:15 minutes
Total time: 40 minutes
1 small red onion
2 tablespoons chopped scallion greens
1 can (8 ounces) crushed pineapple, packed in juice.
3 tablespoons tomato paste
3 cloves garlic, minced or crushed through a press
2 teaspoons cornstarch
3/4 teaspoon sugar
1/2 teaspoon salt
1/4teaspoon hot pepper flakes, pinch of cayenne pepper
1 and 1/2 to 2 pounds of swordfish....
OK, here we go quick and easy...
1. Peel the orange, removing all the bitter white pith, and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside..
2.In a sauce pan, toss the orange, onion,scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch salt, hot pepper flakes and cayenne. Bring to boil over a medium heat, keep stiring as to not burn. Cook, uncovered, for about 10 minutes, remember to keep stirring.
3. Redue the heat, and simmer, uncovered and until it gets nice and thick. About 10 miutes.
4. during this time, its nice to preheat the broiler. Line a broiler pan with foil and lighty grease the foil.
5. Cut the swordfish into nice steaks, to make your 4 portions. Place the swordfish on the broiler pan. Ok, here we go...
6.Top each steak with one-fourth of the tropical sauce and broil 4 inches from the heat for 12 minutes, or until the fish just flakesa when tested with a fork.
Time saver tip..
The tropical sauce can be made well ahead and make extra for another dish using other type of fish
Makes 4-6 servings.