Recipes for Leftover Swordfish

RE: Recipes for Leftover Swordfish Post by wandat (4) | (11/09/2004) Contact Depending on if the left overs are cooked (and if so how) these two recipes may tickle your fancy. Citrus Swordfish With Citrus Salsa INGREDIENTS: * 1 orange, peeled, sectioned, and cut into bite-size * 1/2 cup canned pineapple chunks, undrained * 1/4 cup diced fresh mango * 2 jalapeno peppers, seeded and minced * 3 tablespoons orange juice * 1 tablespoon diced red bell pepper * 2 teaspoons white sugar * 1 tablespoon chopped fresh cilantro * * 1/2 cup fresh orange juice * 1 tablespoon olive oil * 1/4 teaspoon cayenne pepper * 1 tablespoon pineapple juice concentrate, thawed * 1 1/2 pounds swordfish steaks DIRECTIONS: 1. Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered. 2. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes. 3. Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high. 4. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa. ------------------------------------------------------------- Spicy Crusted Swordfish With Citrus-Walnut Sauce INGREDIENTS: * 2 tablespoons Italian seasoned bread crumbs * 1/2 teaspoon ground cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon pepper * 1/4 teaspoon salt * 1/4 teaspoon ground cumin * 3 teaspoons extra-virgin olive oil, divided * 4 (6 ounce) swordfish steaks (about 1 inch thick) * 1 cup water * 2/3 cup uncooked couscous * 1/2 teaspoon grated lemon rind * 1 tablespoon fresh lemon juice * 1/4 teaspoon salt * 1 tablespoon chopped fresh mint * 1/2 cup dried currants * 1 teaspoon grated orange zest * 1/2 cup fresh orange juice * 2 tablespoons coarsely chopped toasted walnuts * 1 tablespoon honey * Cherry tomatoes (optional) DIRECTIONS: 1. Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes. 2. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm. 3. Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm. 4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.