Swordfish Recipe

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Low Fat Spice-Rubbed Swordfish with Pineapple Chipotle Glaze

Low Fat Spice-Rubbed Swordfish With Pineapple Chipotle Glaze

Ingredients

  • ***PINEAPPLE-CHIPOTLE GLAZE***
  • 3 cups unsweetened pineapple juice
  • 1 cup white-wine vinegar
  • 1/3 cup apricot preserves
  • 3 tablespoons minced chipotle peppers, packed in adobo sauce
  • 1/4 cup chopped fresh oregano
  • kosher salt, to taste
  • ***SWORDFISH***
  • 2 1/2 tablespoons ground coriander
  • 1 tablespoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 pounds swordfish steaks, up to 1, cut into 4 pieces

    • Method

  • :TO MAKE GLAZE: In a small nonreactive saucepan, combine pineapple juice and vinegar; bring to a boil over high heat.
  • Reduce heat to medium and cook until mixture has reduced to 1/2 cup, 45 to 60 minutes.
  • Remove from heat.
  • Add apricot preserves and stir until dissolved.
  • Stir in chipotles and oregano.
  • Season with salt.
  • Set aside.
  • The glaze will keep, covered, in the refrigerator for up to 2 days.
  • :TO MAKE SWORDFISH: 1.
  • Prepare a charcoal fire or preheat a gas grill.
  • In a small bowl, combine coriander, Paprika, cumin, brown sugar, salt and pepper.
  • Rub spice mixture into swordfish, coating both sides.
  • When grill is medium-hot, sear swordfish until just cooked through, about 3 minutes per side; about 30 seconds before fish is done, brush 1/3 cup of the reserved glaze over both sides.
  • Serve, passing remaining glaze separately.
  • Makes 4 servings.
  • Calories per serving; 30 grams protein; 7 grams fat1 grams saturated fat; 53 grams carbohydrate; 405 mg sodium; 55 mg cholesterol; 1 gram fiber

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