swordfish belly, hot smoky pineapple glaze

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.