pan-fried swordfish belly, hot smoky pineapple glaze
brown rice, temptation melon, cilantro, peanut
chile de arbol garnish
The fishmonger called it “swordfish bacon.” He had the whole fish there, which was locally caught right off the coast here in Southern California. The steaks looked fabulous, but then there was this esoteric belly meat kept off to the side, unsliced, and sold only to those who asked specifically…
While the belly of the swordfish is particularly fatty, it is high in heart-healthy omega-3 fatty acids and low in saturated fats. Its melt-in-the-mouth texture and buttery flavor make for a special treat. Due to the richness and high fat content, my serving size here is only about 5 0z. per plate.
Dried chipotle chiles turn the spicy pineapple glaze into an extraordinary sauce. Tangy sweet pineapple juice is reduced to a syrup while becoming infused with the heat and smoke from chipotle peppers. Jalapeño brings a another spicy dimension and green vegetal flavors. Cilantro and scallion are introduced at the very end, adding a lively fresh component to the glaze.
The fish is served with fluffy brown rice, diced temptation melon, cilantro, and peanuts. Temptation melon, also known as orange flesh honeydew, is a cross between honeydew and cantaloupe. The melon flesh has a sweet heady aroma and complex flavor. Finally, the dish is brightened with fresh cilantro leaves while chopped peanuts lend crunch to balance the silky fish texture.
swordfish belly, hot smoky pineapple glaze recipe
a synergistic combination of ingredients
hot smoky pineapple glaze recipe
- 2 c. pineapple juice
- 1 c. sugar
- 2 large jalapeño, small dice
- 1/3 red onion, small dice
- 4 dried chipotle, rinsed and reconstituted in warm water, seeds removed
- cilantro, chopped
- scallion, sliced
Bring first 5 ingredients to a boil in a medium sauce pan. Cook until reduced to a syrup (about 25 minutes).
Remove the whole chipotle peppers.
Add cilantro and scallion after the glaze has cooled a bit.
how to cook swordfish belly
Slice the swordfish belly into 2 to 3 0z. pieces. Let it come to room temperature. Heat a dry non-stick skillet over high heat. Add the swordfish belly. Do not add any oil. When the first side is golden brown, flip and cook the other side taking care not to over-cook.
Notice all the fat that is rendered from the swordfish belly. (No oil was added to the pan).
Season the fish with a bit of sea salt and serve immediately.
plating the swordfish belly dish
Place a spoonful of warm fluffy brown rice in the bottom of a shallow bowl. Top with diced melon and cilantro leaves. Place two pieces of swordfish atop the rice mixture. Spoon the warm pineapple glaze over the fish, then sprinkle chopped peanuts on top.
Guaranteed to be the moistest swordfish ever served.
For a striking presentation (and more heat), garnish with a fried chile de arbol.
11 thoughts on “swordfish belly, hot smoky pineapple glaze”
This all sounds good, but that glaze sounds especially wonderful!
This promises to be an absolutely beautiful dish! Can’t swear I can get swordfish belly with its gustatory delights here half in the countryside but even having to ‘make-do’ would give beautiful meal with the brown rice etc . . .
looks fabulous delicious meal I like the glaze with the delicious combination of flavour
I never thought of swordfish as having a belly! I learn new things every day.. Gorgeous dish.. I love pineapple and fish after having it on an island years ago and loving it. Gorgeous pics as always.
I love all the sweet, heat and fattiness here. I’m so bad, but this looks so good. And beautifully presented, as always.
This is why I love your spot. You had me at sword belly. Love to see this here. Executed expertly with a deft touch. This belly was done proud.
I just posted about a different belly.
Traffic stopping dish.
I’ve never had swordfish belly but it looks and sounds fabulous!
I like your fishmonger and you know I like hot and smoky. GREG
Constant drool going on. I have never tried swordfish belly and just the word itself make my mouth water. Looks and sounds delish. Also the pineapple glaze! Wow, that can go with other ingredients too. I love the refreshing spicy, sweet and a bit of sour flavor like that. YUM!
Wow, oh, wow! Another stunner…but not just beautiful…delicious, too! This is something I’d order at a fine restaurant!!! Impressive.