Wednesday, December 17, 2014

Grilled Swordfish with Mango Pineapple Passionfruit Salsa

For the last couple of weeks, Hong Kong has gone under a shroud of gloom that summoned artic precautions both in and outdoors. With my penthouse smothered in a dense, dreary fog that made it difficult to tell day from night, food photoshoots at home came to a complete halt. As the cold front finally lifted, revealing once again breezy, crisp mornings, the Penthouse Kitchen is brisk to get back on track with something sunnier than ever. Hold off on the down jackets and long johns, 'cuz we are going tropical this time!

My pantry recently overflowed with produce I lugged home from Bangkok and Singapore. Mangoes, chilies, red onions, and limes (all of which cost a fraction of what we will pay in Hong Kong) unite with the pineapple and passionfruit that I have at home, and it occurs to me that I have everything needed to create a vibrant tropical salsa that could brighten up even the gloomiest of days.

Mango Pineapple Passionfruit Salsa - sweet, refreshing, with a kick of fire!
This cool, sweet, fresh salsa, highlighted by a tang of citrus and emblazoned with a kick of heat, pairs exceptionally well with hot seafood as it provides delicious contrast to the rich flavors of the ocean. Passionfruit pulp adds an interesting crunch to the salsa. Pair this refreshing salsa with firm, meaty grilled swordfish - also known as "steak of the sea" - and you could almost picture a lazily swinging hammock and hear the splashing surf on a warm Caribbean beach.

To prepare...
2 swordfish steaks
Olive oil
Salt and freshly ground black pepper

For the salsa:
2 ripe mangoes
1 cup diced fresh pineapple
1 passionfruit, flesh scooped (optional)
1 very small red onion, minced
1 long red chili, seeded and finely diced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint 
1 lime, zested and juiced





 1. Slice off the two fleshy cheeks on either sides of the mangoes, cutting as close to the pit as possible. Score flesh into a 1/4-inch dice. Scrape fesh from mango skin with a knife and let drop into a medium bowl.


2. Combine mango with pineapple, passionfruit, red onion, chili, cilantro, lime zest and juice. mix gently and set aside.

3. Preheat grill. Rub or spray surface of fish with olive oil and season with salt and pepper. Grill, flipping once, until barely just cooked through, about 4-5 minutes. Transfer swordfish to serving plates, and top with mango salsa. Enjoy!!


Note: Try this salsa with grilled chicken, or toss in a salad with avocado and butter lettuce!

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It's a trip to the tropics with this simple, colorful combo of fruit & surf!