Saturday, September 24 –
This meal was actually made for lunch instead of dinner, and happened to land on one of the last beautiful days of summer here in Seattle. It was a simple, easy to throw together meal, and I would definitely make it again. I had never made (or even eaten) swordfish before this, so I was very excited to see how it would turn out.
The directions for the swordfish were well written and the marinade was easy to make. I took one can of sliced pineapple rings and put them in the dish, then the three swordfish steaks, then topped them with one medium sized yam that was peeled and thinly sliced and a half of a red onion that I sliced and separated into rings. I poured the marinade on top and then added a little bit of salt and pepper because I thought it would add a little depth of flavor to the dish (and I have a hard time making dishes with no seasonings at all). Then I sent the dish out to my Wonderful Boyfriend to get all of the ingredients onto the grill.
I made rice and the salsa while the fish was cooking outside. I did take a little liberty with the salsa and added mango to it and left out the beer (which my crohn’s wouldn’t have liked much). It made a beautiful side to the fish and brightened up the flavors on the plate.
Roommate Extraordinaire made blended drinks to go with this meal, which included mango, nectarine, two different kinds of rum, and ice. They were cold, refreshing, and just sweet enough to go well with the fish and veggies. We were throwing a party at our house later that evening, so that’s why you’ll see the drink pictured in a plastic keg cup.
The swordfish turned out thick and meaty, which is apparently how it’s supposed to be. The flavors were mild and let the taste of the fish still shine through. The grilled pineapple was amazing, as it always is. The grilled onions were tender and slightly charred (in a very good way). The grilled yam sliced didn’t have enough time on the grill and so turned out mostly undercooked. The salsa turned out bright, sweet, and delicious. The rice was a good side for the flavors. And the drinks were fruity and delicious.
Things I have learned: When grilling sweet potatoes or yams, make sure you cook them for a much longer time than you originally think. They were charred on the grill lines but uncooked in the middles, so lower, longer heat. These meals make great lunches as long as I have everything prepped ahead of time. Might have to switch out every so often.
Recommendations from our sommelier, Leigh Olson: As I was perusing the recipes to decide on the perfect pairing, one word kept echoing in the back of my wine-soaked brain ~ beer. OK, beer it is.
- Sierra Nevada Summerfest
- St Pauli Girl
- 2 Tbs. sliced onion
- 2 cups tomatoes, chopped into1/4″ cubes
- 2 Serrano chilies, finely chopped
- 2 Tbs. Cilantro, finely chopped
- 1 tsp. sugar (more sugar may be added if tomatoes are acidic)
- 1/4 cup Mexican beer
- 2 tsp. salt
- Juice of 2 limes
Directions: Combine all ingredients and mix well. Let sit in refrigerator for at least 30 min. before serving Oh, feel free to consume the rest of the beer while waiting!
Antillean-Style grilled Swordfish or Shark
- 1-8 ounce can Del Monte unsweetened pineapple slices, juice reserved
- 4-4 ounce fish steaks, each about 3/4″ thick
- 8-1/4″ slices peeled sweet potato or yam
- 4-1/2″ slices purple onion
- 1/4 cup plus 2 tablespoons fresh lime juice
- 2 teaspoons vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon grated fresh lime rind
- 1/2 teaspoon Tabasco, or to taste
Directions: Arrange pineapple slices on bottom of large shallow baking dish. Place fish steaks on top of pineapple. In bowl, mix together sweet potato and onion slices. Place on top of fish steaks. In small bowl, stir together 2 teaspoons reserved pineapple juice, lime juice, vegetable oil, sugar, grated rind and tabasco. Pour over pineapple, fish and vegetables, coating well. Cover and chill for at least 1 hour. Prepare grill and brush grill rack with vegetable oil. Place fish and onion slices on rack. Cook, covered, 4 minutes each side or until fish is done basting occasionally with reserved marinade in baking dish. Remove to warm platter. Place pineapple and sweet potato slices on grill. Cook, covered, 2 minutes each side, basting occasionally with reserved marinade. Add decoratively to platter. Serve immediately.