Spice-Rubbed Swordfish With Pineapple-Chipotle Glaze Recipe

Mexican Recipes To-Go

Mexican Chipotle Recipes

Ingredients:

***PINEAPPLE-CHIPOTLE GLAZE***
3 cup unsweetened pineapple juice
1 cup white-wine vinegar
1/3 cup apricot preserves
3 tbsp minced chipotle peppers -packed in adobo sauce
1/4 cup chopped fresh oregano
kosher salt, to taste
***SWORDFISH***
2 1/2 tbsp ground coriander
1 tbsp paprika
1 1/2 tsp ground cumin
1 tsp brown sugar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/4 pounds swordfish steaks, up to 1 -cut into 4 pieces

Instructions:

TO MAKE GLAZE:

In a small nonreactive saucepan, combine pineapple juice and vinegar; bring
to a boil over high heat. Reduce heat to medium and cook until mixture has
reduced to 1/2 cup, 45 to 60 minutes. Remove from heat. Add apricot
preserves and stir until dissolved. Stir in chipotles and oregano. Season
with salt. Set aside. (The glaze will keep, covered, in the refrigerator
for up to 2 days.)

TO MAKE SWORDFISH:

1. Prepare a charcoal fire or preheat a gas grill.

2. In a small bowl, combine coriander, Paprika, cumin, brown sugar, salt
and pepper. Rub spice mixture into swordfish, coating both sides.

3. When grill is medium-hot, sear swordfish until just cooked through,
about 3 minutes per side; about 30 seconds before fish is done, brush 1/3
cup of the reserved glaze over both sides. Serve, passing remaining glaze
separately.

Makes 4 servings.

385 calories per serving; 30 grams protein; 7 grams fat(1.6 grams saturated
fat); 53 grams carbohydrate; 405 mg sodium; 55 mg cholesterol; 1 gram
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4

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Never eat more than you can lift. Miss Piggy

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