JERK SWORDFISH SERVED WITH MANGO FILETS AND PINEAPPLE AND RED ONION SALSA

Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa image

Provided by Food Network

Time 45m

Yield 1 serving

Number Of Ingredients 17

Ingredients

1 (8-ounce) swordfish steak
4 sprigs fresh cilantro, plus 1 tablespoon chopped fresh cilantro leaves
4 tablespoons jerk seasoning, pre-packaged
1 mango
1/2 cup ripe pineapple, diced
1 tablespoon red onion, sliced
1 teaspoon jalapeno, diced small
1/4 cup orange juice
1 lime, juiced
Kosher salt
Yellow Wax and Blue Lake Beans in Chipotle Butter, recipe follows
5 yellow wax beans
5 blue lake beans
1/4 pound unsalted butter
1 tablespoon chipotle, canned in adobo sauce
2 cloves garlic
1 teaspoon kosher salt

Steps:

To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish. Cut it into 2 even portions. Garnish each portion by pressing a sprig of cilantro into the meat. Generously rub the fish in the jerk mixture. Lightly oil a hot griddle or medium saute pan. Cook the fish for about 3 to 4 minutes on each side.
Peel the mango, and using the seed to guide you, slice off the meat on both sides. Slice each 1/2 into 3 fillets, lengthwise. Sear the mango on the griddle or pan, alongside the swordfish.
In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice. Mix all ingredients together, and season with salt, to taste.
To plate, place the beans in the center of the plate. Arrange the mango fillets and the swordfish neatly on top. Garnish the fish with the pineapple salsa and a sprig of cilantro.
Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate.
To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned.