Swordfish is a seafood delicacy that tastes excellent when grilled. Bold flavor results when this fish is topped with chutney made from saffron, mint, and citrus fruit. Serve the fish on a bed of rice and add a side of vegetables to create a complete meal. This recipe yields four servings, takes 30 minutes to prepare, and requires only eight minutes of grilling time.
- 4 swordfish steaks, each 4 to 5 ounces each, cut to 1-inch thickness
- 1 lemon
- ½ cup (4) green onions, sliced thinly
- 2 red grapefruits or blood oranges
- 2 tablespoons olive oil
- 2 tablespoons fresh mint, snipped
- 1 garlic clove, minced
- ½ teaspoon pepper
- ½ teaspoon salt
- ¼ teaspoon saffron threads
Step 1: If using frozen fish thaw, rinse, and pat it dry with some paper towels. Set the fish aside.
Step 2: Cook the garlic and green onions in olive oil in a small saucepan until the garlic is fragrant and the onions are soft, approximately 1 to 2 minutes. Remove the saucepan from the heat. Crumble the threads of saffron into the mixture and stir. Let this infuse with saffron.
Step 3: Cut a thin slice from one end of the lemon and orange or grapefruit and place this side on a cutting board. Cut down from the top of each fruit to remove both the peel and white portion of the rind. Work over a bowl so juices are caught and cut into the center of each fruit between a section and the membrane. Cut along the other side of the section next to the membrane and remove the section. Repeat for each section of both fruits and remove all seeds.
Step 4: Add the oil from Step 2 to the bowl containing the juices and fruit sections. Stir in ¼ teaspoon salt, ¼ teaspoon pepper, and mint.
Step 5: Brush each side of the swordfish steaks with a light coating of olive oil. Sprinkle the remaining salt and pepper onto the steaks.
Step 6: Coat the grill rack with cooking oil and adjust grill heat to medium. Add swordfish steaks to the rack and grill until the fish flakes when fork tested (approximately 8 to 12 minutes), turning once halfway through the cooking time.
Step 7: Stir the mint and fruit mixture gently to combine. Spoon this over the fish and serve immediately.