Ingredients
-
-
2
-
1
-
2
-
1/2
-
1/2
-
1/2
-
-
1/2
-
1/3
-
1
-
1
-
1/4
-
32
-
Directions
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 Found at epicurious com , I was looking for a way to use up some plantain and this didn’t dissapoint I cut way back on the hot pepper and used water instead of chicken stock Thanks! Made for ZWT 2013 by team Hot Stuff , I was looking for a way to use up some plantain and this didn’t dissapoint I cut way back on the hot pepper and used water instead of chicken stock Thanks! Made for ZWT 2013 by team Hot Stuff
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For Chutney: Melt 2 Tablespoons Butter in Heavy Medium Skillet Over Medium-High Heat. Add Plantain; Saut 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. |
|
2
Done
|
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. |
|
3
Done
|
Grill Fish Until Cooked Through, Basting With Lime Mixture, About 4 Minutes Per Side. Serve With Chutney. |
