Sautéed Swordfish Steaks With Pineapple
1 medium pineapple, cored, the meat cut into 1/2-inch dice
2 tablespoons soy sauce, or to taste
1 small chili, preferably Thai, stemmed, seeded and minced;
or dried red chili flakes to taste
1 tablespoon peeled and minced ginger
1/2 cup minced red onion
1 red bell pepper, stemmed, seeded and minced
2 tablespoons lime juice, or to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter (or use more oil)
2 swordfish or halibut steaks, each 12 to 16 ounces
Salt and pepper
Chopped fresh cilantro leaves for garnish.
1. Combine the first seven ingredients in a bowl. Toss and let sit
while you prepare the fish.
2. Put the oil and butter in a large skillet, preferably nonstick,
over medium-high heat. Sprinkle the fish with salt and pepper.
When the butter foam subsides or the oil is hot, put the fish in
the pan. Cook for about 3 minutes, or until nicely browned on the
bottom. Turn and repeat, adjusting the heat so the fish browns
without burning. Turn once or twice more as necessary. Total
cooking time will be less than 10 minutes. (The fish is done when
the point of a thin-bladed knife inserted into the thickest part
meets little resistance.)
3. While the fish is cooking, taste the pineapple mixture and adjust
seasonings; toss it with about 1/2 cup chopped cilantro. Serve the
fish covered with the sauce, garnished with more cilantro.
Yield: 4 servings.