Aruba – Antilles-style “Grilled” Swordfish
This was amazing and light. The swordfish was marinated with a combination of lime and pineapple juice, with a hint of Tabasco! The swordfish was flakey, but I only wish I had a grill. I had to pan sear it because my apartment is lacking one. And who doesn’t enjoy grilled pineapple!
The pan sauce was absolutely one of the best parts of this dish. I took the leftover marinade and simmered it in the pan with the leftover oil and juices from the fish. Such fruity and tropical flavors. It really blended beautifully and brought the fish to really new heights. I also drizzled it over the hash. Originally, the recipe called to slice the sweet potato and onions into rings, but I thought this would be a great opportunity to put my own imagination into it (the pan sauce was also a new addition)!
I was really excited to do a dish from Aruba. I went almost two years ago with my SO, and we had all the fresh seafood you could imagine. In addition to all the best fish, I also had the best tan I’ve ever had haha.
Have you been to Aruba before? What’s your favorite island vacation?
1 sweet potato (peeled and cut into 1/4-inch slices)
1 red onion (1/2 inch slices)
1-8 oz can pineapple slices (juice reserved)
4 4-oz swordfish steaks
1/4 cup + 2 tbsp fresh lime juice
2 tsp vegetable oil
1 tsp sugar
1/2 tsp lime zest
1/2 tsp Tabasco (or to taste)
Note: Okay! First things first, my version of this dish is slightly different than what the original recipe has me do. The original recipe wasn’t the clearest in terms of instructions, so I let my imagination run wild and I altered it. Also, I don’t have a grill at my apartment, so I had to pan sear all of my ingredients for each step. If you DO have a grill (or a Foreman Grill even) and that is your preferred method of cooking, then you should absolutely slice the potato and onion and grill them.
Instead of slicing the sweet potato and onion, I chopped them into small bite-sized pieces and made a hash out of it. It was really good, but that’s also because I sauteed them in butter.
In a large shallow baking dish, arrange the pineapple slices. My can had 4 pieces, but this should be fine and enough. Basically, one pineapple slice per fish. Place the fish steaks on top of each pineapple.
Note: I didn’t do this step, but am listing it anyway. In a bowl, mix together the sweet potato and onion slices. Also, since they have it sliced, I’m not sure what good mixing this in a bowl will really do for you. Place the potato and onion mixture on top of fish steaks.
In a second small bowl, stir together 2 teaspoons of the reserved pineapple juice, all of the lime juice, vegetable oil, sugar, lime zest, and Tabasco. Pour the juice mixture into the baking dish, on top of all the ingredients to coat well. Cover with plastic wrap and chill for about 1 hour.
If using a grill: Brush the grill rack with vegetable oil. Place the fish and onion slices on the rack. Cook, covered, 4 minutes each side or until fish is done basting occasionally with reserved marinade from the baking dish. Remove to a warm platter. Place the pineapple and sweet potato slices on the grill. Cook, covered for 2 minutes on each side. Also basting occasionally with the reserved marinade.
If using a stovetop: Add oil and a slab of butter to a nonstick pan over medium-high heat. Add the sweet potatoes and saute for about 10 minutes, or until almost cooked through. Add the onions and saute for another 5 minutes, or until both the sweet potatoes and onions are completely cooked through. Put aside.
Before adding the swordfish to the pan, let most of the marinade drip from the swordfish back into the baking dish, and pat the swordfish dry with a paper towel. Add a tablespoon of oil to the pan and place the swordfish. Cook the swordfish 4 minutes per side, making sure to cover the pan. My swordfish was slightly overcooked; this varies per stove top and cooking equipment. I think 3 minutes per side is more than enough.
After the swordfish is done, set it aside and add the pineapples to the pan. Let it brown a little on both sides. Remove and set aside.
Finally, put a slab of butter and the marinade juice into the pan. When it comes to a bubble, lower the heat and let it simmer for about 2-3 minutes. Plate it all up nicely and serve. Drizzle the pan sauce over the potatoes and swordfish. Garnish with some parsley and enjoy!
Recipe adapted from Visit Aruba.