Griddled swordfish with pineapple & chilli salsa

Griddled swordfish with pineapple & chilli salsa

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(2 ratings)

Ready in 30 mins, plus marinating and chilling

More effort

Serves 4 as a main course
Let Gordon Ramsay take you step-by-step through this seafood dish - perfect for a springtime dinner party

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal479
  • fat30g
  • saturates5g
  • carbs17g
  • sugars0g
  • fibre2g
  • protein38g
  • salt0.92g
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Ingredients

  • loin of swordfish, about 800g (or 4 steaks, about 180g each)
  • 120ml olive oil, plus 3 tbsp for salsa
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp sesame oil
  • juice of 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 large garlic clove, lightly crushed
  • 1 sprig fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 just ripe, medium-sized fresh pineapple
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 small shallot, chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 large red chilli
  • 1 stick fresh lemongrass
  • 4 spring onion, peeled and roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small piece fresh root ginger, about 20g, peeled and diced
  • 10 large coriander leaves
  • 8 large basil leaf

Method

  1. Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef’s term for 'doneness').

  2. In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.

  3. For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.

  4. Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.

  5. Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.

  6. To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream – the ‘cuisson’ – 1 min. Turn the steaks and cook for 1 more min – no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.

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Comments (3)

taffydog's picture
0

Sorry this was vile
The salsa was disgusting. Too many flavours fighting. Felt the marinade overpowered the fish.
Won't do again. One star is being generous.

willow_tree's picture
5

I omitted the lemongrass, rosemary and shallot, and the salsa still tasted divine. Unless your swordfish steaks are really thin I think the recommended cooking times would leave them extremely rare; I did mine for four minutes per side and they were still nicely tender.

ambleside4's picture

How does one 'roast' a lettuce? This (strangely) is something I have NEVER tried. - cheers aussiehomecook

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